Cá nục kho keo, món ngon ở chợ Cồn, Đà Nẵng

Ingredients

• 1 kg small mackerel
• 1 garlic bulb
• 1 fresh coconut for water (optional)
• 2 shallots
• Chili, shallot
• Spices: Salt, fish sauce, sugar, caramel water (caramel water), chili powder (optional), pepper
• Anacara oil, lard, pork fat (optional)

How to make

1. Select and prepare mackerel: To braise fish well, choose medium or small fish. Good mackerel has recognizable signs such as bright eyes, bright red gills, tightly closed; pressing on the fish body has elasticity. Clean the mackerel, wash it with green tea to remove the fishy smell, then soak it in salt for about 1 hour. Soaking in salt not only helps to remove the fishy smell effectively, but also helps the fish to be firmer when braised.
2. Pre-frying: Some families want the fish to be firmer when braised, so they can be fried or grilled for fragrance (optional). This method helps the fish not to become cloudy when braised.                                                                       
3. Prepare spices for braising and marinating fish: Crush garlic and shallots to release aromatic essential oils. Wash and trim the chili peppers. To make the braised fish have a beautiful color, you should cook the caramel (colored water) to amber color, add a little annatto oil. Put the fish in a large bowl or box and marinate with 3 - 4 tablespoons of traditional fish sauce, 2 tablespoons of caramel, 1-2 tablespoons of sugar (adjust to taste), 2 teaspoons of salt, 1 tablespoon of chili powder, 1 teaspoon of seasoning powder, 1 teaspoon of pepper. Stir well on all sides and let marinate for about 1 hour to absorb the flavor. If you have more time to marinate, the braised fish will be even more delicious.                                                
4. Braised fish on fire 1: Arrange the fish in a pot/pan, pour in all the marinade, chili (adjust to taste) and turn on the stove. When the braising water boils, let it sit for a while for the marinade to mix with the fish. Then, boil the coconut water and add it to the fish pot (if not, add boiling water) so that it covers the surface of the fish. When the water boils again, season to taste, skim off any foam. When opening the lid, let it simmer, occasionally tilt the pot, use a spoon to scoop the braising liquid evenly over the surface. When the braising liquid is almost dry, add hot water and continue to braise over low heat. After 3-4 hours, turn off the stove to let the fish cool and "recover" firmness, more flavorful than when braised over heat 2.
5. Braising over heat 2: Continue to braise the fish over heat 2 over low heat, add the pork fat and open the lid. After about 1 hour, when the fish is firm and has a nice color, turn off the stove, let it cool and then drizzle with a little annatto oil (heated) to help preserve it for a long time and prevent the fish from drying out and keeping its beautiful color.                                                                         

Requirements for the finished product: The braised fish is firm and sticky, has a rich, fatty flavor, and is eaten with pandan leaf white porridge or red rice porridge to stimulate the taste buds.

Note:

• Mackerel is quite popular, cheap, rich in nutrients, available all year round in coastal areas.
• There are many delicious dishes made from mackerel such as: mackerel braised in glue, mackerel braised in tomatoes, steamed mackerel wrapped in rice paper, mackerel grilled in foil, mackerel sour soup, mackerel vermicelli...

Mackerel braised in glue is a famous delicacy at Con market, Da Nang