Cá nục kho cà chua (Vietnamese braised fish and tomato sauce) is inexpensive, quick to make, and full of flavors, from tanginess to savoriness. In Vietnam, locals normally enjoy a hearty meal with cá nục kho cà, steamed rice, and a vegetable soup or salad.
After telling you some general information about this dish, I will show you what tools and ingredients you should use to cook it like a local. There will also be tips for cooking, storing, and pairing it.
What To Know About Cá Nục Kho Cà Chua?
Vietnamese braised fish with tomato sauce typically uses scad fish, which comes in several species, as the main ingredient.
The fish belong to the family Carangidae and are widely found in the waters off the coast of Vietnam. They have a long shape, chunky meat, and a sweet yet not oily texture.
There are many ways to cook them, one of which is “kho.” It is a traditional Vietnamese cooking method that combines braising and stewing.
Cá nục kho cà chua is excellent for the main meals, especially lunch and dinner. The fish, if cooked properly, will be soft and tender that you can chew and eat the bones for extra calcium!
What Tools Do I Need to Make Cá Nục Kho Cà Chua?
Cooking cá nục kho cà requires several standard cooking tools, such as:
What Are Must-have Ingredients For Cá Nục Kho Cà Chua?
Scad fish and tomatoes are essential ingredients for this braised fish recipe, but many aromatics and condiments are also necessary. Here is a list of food that you need to prepare.
Steps to Cook Cá Nục Kho Cà Chua at Home
There are only 3 steps for making cá nục kho cà from scratch. Read on for detailed instructions.
Step 1: Prepare The Ingredients
Wash the fish and the vegetables. Let them drain. Preheat the air fryer for several minutes.
Put the fish in the basket. If you arrange them in more than one layer, wrap the bottom layer with aluminum foil. Cook them at 400°F (204°C) for 10 minutes. This step helps firm up the fish as well as reduce their fishy odor.
Step 2: Prepare The Tomato Sauce
Cut the onion and tomatoes into small pieces. Chop the celery, garlic, and scallions coarsely.
Heat olive oil in the skillet with chopped garlic. Add the onion pieces and sauté until fragrant.
Next, add the tomato pieces and water to the skillet. Add dark soy sauce, oyster sauce, chili sauce, ketchup, black pepper, salt, sugar, and chili powder.
Stir-fry the tomato sauce for 2 – 3 minutes.
Step 3: Braise The Fish
Layer the fried fish evenly in the container of the multicooker. Pour the tomato sauce over them and top with chopped celery.
Put the container in the multicooker. Use the “Stew/ Braise” setting and cook for 30 minutes.
Open the lid, add chopped scallions, and cook for another 5 minutes.
Plate the fish. Garnish with sliced chili peppers and serve hot.
Tips for Preparing Cá Nục Kho Cà Chua
Here are 4 main tips you should remember when making this braised fish with tomatoes.
What To Pair With Cá Nục Kho Cà Chua?
Traditionally, Vietnamese people serve this savory dish with steamed rice or rice noodles. Crusty bread is another suitable starchy side. Fresh vegetables, like lettuce and cucumbers, or a light salad is also appropriate.
How To Store And Reheat Cá Nục Kho Cà Chua?
You can store your food for 2 – 3 days by keeping it in an air-tight container in the fridge. Putting the container in the freezer can prolong the time by several months. To reheat the dish, you can microwave it or use the stovetop and keep it warm in the multicooker.
Do You Like Cá Nục Kho Cà Chua For Your Meal?
This braised fish recipe is an ideal suggestion if you’re looking for alternatives to meaty dishes for lunch or dinner. The zesty kick from the tomato sauce, the natural sweetness of the fish, and the aroma of various herbs and spices will leave a lingering pleasure on your palate.
Tell me about your experience with this dish in the comment section. Let me know in case you need more help or tips with it. And don’t forget to share this post with your friends or check out other amazing Vietnamese recipes!
Cá Nục Kho Cà Chua Recipe (Vietnamese Braised Fish With Tomato Sauce)
Equipment
- Air Fryer
- Multicooker
- Knife
- Chopping Board
- Non-stick skillet
- Spatula
- Aluminum Foil
Ingredients
- 1.1 pounds fish, such as mackerel scad, round scad, tuna, herring, etc.
- 2 medium tomatoes
- 1 medium onion
- 2.6 ounces 75 grams celery
- 2 scallions
- 2 cloves of garlic
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon chili sauce
- 1 tablespoon ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 7 tablespoons water
Instructions
- Wash the fish and the vegetables. Let them drain. Preheat the air fryer for several minutes.Put the fish in the basket. If you arrange them in more than one layer, wrap the bottom layer with aluminum foil. Cook them at 204°C (400°F) for 10 minutes.
- Cut the onion and tomatoes into small pieces. Chop the celery, garlic, and scallions coarsely.
- Heat olive oil in the skillet with chopped garlic. Add the onion pieces and sauté until fragrant.
- Add the tomato pieces and water to the skillet. Add dark soy sauce, oyster sauce, chili sauce, ketchup, black pepper, salt, sugar, and chili powder.Stir-fry the tomato sauce for 2 – 3 minutes.
- Layer the fried fish evenly in the container of the multicooker. Pour the tomato sauce over them and top with chopped celery.
- Put the container in the multicooker. Use the “Stew/ Braise” setting and cook for 30 minutes.Open the lid, add chopped scallions, and cook for another 5 minutes.
- Plate the fish. Garnish with sliced chili peppers and serve hot.
Video
Notes
- The time and instructions are for preparing 4 servings.
- Don’t over-fry the fish. If the fish are small, you can decrease the time they stay in the air fryer.
- Change the amount of the seasoning to your liking.
- If you want to braise the fish with a Dutch oven, add an extra 5 minutes of cooking or more.
- Don’t use overripe tomatoes since they will ruin the texture and flavor of the sauce.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.