Wednesday, August 31, 2005

Cá Thu Sốt Cà

Pan-fried King Mackerel with Tomato Sauce

1 lb king mackerel (2 pieces)
2 ripe tomatoes, finely chopped
2 cloves garlic, minced
2 green onion, chopped
1 T white wine
2.5 T vegetable oil
salt and fish sauce to taste

Fish: Pat dry, sprinkle some salt on both sides.

Tomato: Wash tomatoes, cut stem end, and core an X through the skin on the other end. Blanch them in boiling water for 5-30 seconds. Check the skin on the X, if it looks like it's peeling away then take them out, peel the skin off in cold water. Cut tomato in half crosswise between stem and bottom. Lightly squeeze over bowl to remove seeds then chop until almost smooth.

Put 2 T oil into a medium pan over high heat. Add king mackerel, reduce heat and fry until golden brown, one side at a time, let it cook throughly before flipping. About 3-5 minutes each side. Remove king mackerel.
Put 1/2 T oil into a small pan over high heat, add garlic and stir until fraggrant, add tomatoes and cook for 3 minutes, add white wine and simmer for 5 minutes, season to taste with fish sauce, add green onion. Pour over pan-fried king mackerel.

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