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Fish, South and Southeast Asian

Vietnamese tomato mackerel with rice

Vietnamese tomato mackerel is pan seared fish simmered in a tomato sauce seasoned with fish sauce and scallion, served with rice. It serves 4 people, takes 40 minutes, is rated easy, and costs €3.20 per serving. The key is lightly flouring the fish first, so the skin stays crisp under the sauce.

Tonight, pan seared mackerel simmered in a Vietnamese style tomato sauce, seasoned with fish sauce and scallion, served with rice.

Vietnamese tomato mackerel with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Mackerel has a rich flesh that holds up well against the tang of tomato and the salty depth of fish sauce. Searing it first before simmering keeps the skin intact against the sauce, while the flesh stays tender and doesn't fall apart. Scallion adds a fresh note that balances the jammy tomatoes.

This is a weeknight dish that offers a change from simply grilled fish, without requiring any special technique. It works well for a small family dinner, on an evening when you want a bit of a change without pulling out a complicated cookbook. The rice served alongside soaks up the sauce and rounds out the meal on its own.

The ingredients

4 people

Fish counter

  • Mackerel fillets 8

Fruits and vegetables

  • Tomatoes 5
  • Scallions 4
  • Garlic 3 cloves

Pantry

  • Flouroften in the pantry 2 tbsp
  • Fish sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Ground black pepperoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Thai riceoften in the pantry 300 g

Allergens Gluten, Fish

The step by step recipe

  1. Lightly flour the mackerel fillets and season them with pepper.

    Shake off any excess flour, a thin coating is enough.

  2. Sear the fillets in the oil, skin side first, then set them aside. 6 min

    Press down on them with the spatula for the first few seconds so they don't curl up.

  3. In the same pan, sauté the garlic and the white part of the scallions, then add the tomatoes cut into wedges. 8 min

    Let the tomatoes release their water and cook down into a sauce.

  4. Add the fish sauce, sugar and half a glass of water, then place the fillets in the sauce and let it simmer gently. 10 min

    Cover halfway, the sauce reduces while flavoring the fish.

  5. Cook the rice in water, drain it, and serve the fish with the sliced green part of the scallions. 12 min

    To remove the bones easily, run your finger along each fillet before cooking.

Our tips to get it right

  • Pick ripe tomatoes, they'll release more juice and the sauce will cook down faster without turning dry.
  • Don't flip the fish too soon in the pan, let the skin release naturally before sliding it onto the flesh side.
  • Taste the sauce before adding the fish back in, fish sauce saltiness varies a lot between brands.

The variations

  • Swap the mackerel for fresh tuna or hake if you prefer a more neutral tasting fish.
  • For a vegetarian version, replace the fish with firm pan seared tofu and swap the fish sauce for soy sauce.
  • To save time, use pre cooked rice and skip the flouring step, the fish will be slightly less crisp but just as good in the sauce.

What to serve it with

  • Plain Thai rice
  • Fresh sliced cucumber
  • Light green tea

Storage

This dish keeps for 2 days in the refrigerator in a sealed container. Reheat it gently in a pan or saucepan so the fish doesn't dry out. Freezing isn't recommended, it would affect the texture of the mackerel.

Questions about this dish

Can this dish be made ahead?

You can make the tomato sauce ahead of time and reheat it before adding the freshly seared fish. This saves time on a busy weeknight.

Can fish sauce be substituted?

Yes, salty soy sauce can replace it if you don't have any, though the flavor will be a bit less distinct. Adjust the salt at the end of cooking if needed.

How do you remove mackerel bones easily?

Run your finger along each fillet before cooking, any remaining bones can be felt and pulled out with tweezers. It's much easier to do on raw fish than cooked.

Why flour the fish before searing it?

The flour forms a thin crust that protects the skin and keeps it from getting soggy once it's in the sauce. A light dusting is enough, you don't need much.

How long does it take to make a Vietnamese tomato mackerel with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Vietnamese tomato mackerel with rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Vietnamese tomato mackerel with rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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