For the Vietnamese, cá thu sốt cà chua (mackerel in tomato sauce) is a recipe that evokes warm and fuzzy feelings. It reminds many people of the delightful times when their loved ones gathered around the dinner table to enjoy tasty homemade dishes together.
Fresh mackerel fried until golden and crispy, then cooked in a flavor-packed tomato sauce creates a wholesome dish no one can say no to. The best part is that since cá thu sốt cà chua is a dish meant for family meals, it is surprisingly easy to make!
Discover Why Cá Thu Sốt Cà Chua Is a Must-Try
When talking about Vietnamese cuisine, you might think of widely recognized delicacies, such as phở, bún bò Huế, or bún riêu cua. While those dishes deserve all the love they’re getting, cooking them at home can be a chore since they require a long and meticulous process.
For that reason, Vietnamese people also have a collection of many delectable recipes for everyday meals, and cá thu sốt cà chua is one of them. This dish contains shatteringly crispy fried mackerel and a salsa-like sauce flavored with classic Asian spices and condiments.
After frying the fish, the Vietnamese will cook them briefly in the sauce. The short cooking time is enough to infuse the fish with the tomato sauce’s sweetness and freshness while retaining their crispness.
What Tools Are Needed for Cá Thu Sốt Cà Chua?
Staying true to the “simple homemade recipe” theme, you only need 5 basic kitchen tools for this recipe:
What Are the Fundamental Ingredients of Cá Thu Sốt Cà Chua?
For the ingredients, mackerel is the main star of this recipe. You also need fresh tomatoes and a few spices for the sauce.
What Are the Detailed Steps for Cá Thu Sốt Cà Chua?
Here are the necessary steps to make Vietnamese mackerel in tomato sauce. Follow this guide, and you’ll have a delicious meal in no time.
Step 1: Prepare the Fish and Veggies
Wash all vegetables (dill, scallions, tomatoes, etc.) thoroughly.
Rinse the fish and pat it dry with paper towels or wait for it to dry. The fish should be completely dry before you fry it to prevent oil splatter.
Chop the dill into pieces. Mince the shallots and garlic. Julienne the scallions and ginger. Peel 2 tomatoes and cut them into small pieces. Cut the third tomato into wedges.
Step 2: Season the Fish
Mackerel have a naturally salty taste, so you don’t need to infuse them with too many spices. Simply season the fish with 1 teaspoon of chili powder and 1 teaspoon of ground pepper on both sides.
Step 3: Fry the Fish
Add about 5 tablespoons of cooking oil to a heated pan. Don’t let the oil get too hot, or it’ll splatter when you add the fish.
Put the mackerels and half a garlic head into the pan. Fry them for 3 to 5 minutes or until golden on all sides over medium heat. Set aside.
Step 4: Make the Tomato Sauce
Fry the minced shallots and garlic until fragrant. Add the ginger to the pan, then stir in the tomato pieces. Pour in 5 tablespoons of water and season with:
Put the lid on and cook for 2 to 3 minutes on low heat.
Once the tomatoes are tender, add the mackerel to the pan. Spoon the sauce all over the fish.
Next, add the tomato wedges, dill, and ½ head of fried garlic to the pan. Cook for another 5 to 10 minutes on low heat, then turn off the stove.
Step 5: Enjoy the Dish
Place a few dill branches in the corner of a plate. Put the mackerel on the plate and pour the sauce over them. Arrange a few tomato slices around the fish. Then place some chili slices on top and the fried garlic next to your mackerel.
Enjoy right after cooking or while the fish is still hot for the best flavor.
How to Make Your Vietnamese Mackerel in Tomato Sauce Even Better?
This section will prove helpful when you need some serving suggestions or cooking tips, so give it a quick read!
A Perfect Meal with Vietnamese Mackerel in Tomato Sauce
Here’s one last tip: Vietnamese mackerel in tomato sauce tastes much better when you enjoy it with your friends and family. If you’re having a family reunion or friend gathering soon, don’t hesitate to give this dish a go. I bet your loved ones will adore this Vietnamese recipe!
If you have any questions about today’s dish, let me know by commenting below. I’ll try my best to give you the answer you need. Furthermore, please share this recipe with the people you know so it can reach more food enthusiasts!
Cá Thu Sốt Cà Chua Recipe (Vietnamese Mackerel in Tomato Sauce)
Equipment
- Pan
- Tongs
- Wooden Spoon
- Knife
- Chopping Board
Ingredients
- 14.1 ounces mackerel
- 3 medium tomatoes
- 1.8 ounces dill
- 1.8 ounces scallions
- 0.7 ounces shallots
- 0.7 ounces garlic
- 0.5 garlic head
- 0.35 ounces ginger
- 5 tablespoons water
- 4 teaspoons of fish sauce
- 4 teaspoons of oyster sauce
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon soup powder
- 1 teaspoon ground pepper
- 1 teaspoon salt
Instructions
- Wash all vegetables thoroughly. Rinse the fish and pat it dry with paper towels or wait for it to dry.
- Chop the dill into pieces. Mince the shallots and garlic. Julienne the scallions and ginger. Peel 2 tomatoes and cut them into small pieces. Cut the third tomato into wedges.
- Season the fish with chili powder and ground pepper on both sides.
- Add cooking oil to a heated pan. Put the mackerels and half a garlic head into the pan. Fry them for 3 to 5 minutes or until golden on all sides over medium heat. Set aside.
- Fry the minced shallots and garlic until fragrant. Add the ginger to the pan, then stir in the tomato pieces. Stir well. Pour in water and season with sugar, soup powder, salt, fish sauce, and oyster sauce. Put the lid on and cook for 2 to 3 minutes on low heat.
- Once the tomatoes are tender, add the mackerel to the pan. Spoon the sauce all over the fish.
- Next, add the tomato wedges, dill, and ½ head of fried garlic to the pan. Cook for another 5 to 10 minutes on low heat, then turn off the stove.
- Enjoy right after cooking or while the fish is still hot.
Video
Notes
- The total time is based on 2 servings.
- Don’t fry the fish too long, or they will dry out and lose their naturally sweet flavor.
- Try to enjoy this dish in one go, as mackerel in tomato sauce isn’t the best dish to leave overnight.
- While cooking the fish in the sauce, avoid flipping them, as doing so causes them to break apart.
- The dish is great for pairing with rice, bánh mì (Vietnamese bread), and various kinds of salad.
- If you want to add pineapple juice, add about 1 teaspoon at a time and give the sauce a taste test before adding more.
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.