Wednesday, May 18, 2011

Fish in sweet tomato sauce with Fresh Mango Salad

You will need:

2 pds of Mackerel fillets(skin on)
2 T. of chopped shallot
3 garlic cloves minced
3 cups of rough chopped tomato
1/2 cup of pineapple juice
1/2 cup of young coconut juice or soda(no pulp and NO COCONUT MILK)
1 T. of good oyster sauce
1 tsp of sweet soy sauce
1 T of sugar
2 tsp of fish sauce
1/4 tsp salt
1/2 tsp of black pepper(or 2-3 fresh or dried whole chili if you like it spicy)
olive oil for pan
1/2 T of cornstarch plus 1/2 T of water(Don't add this in until the last 10 min. of cooking time)

If you are a fish lover, then you absolutely have to try this dish! This is one of my mother in laws  fav fish dish to eat. What makes this one so different from others, is the fact that I let it cook in a tomato sauce that is simmered in a slightly sweet and slightly tangy pineapple and coconut juice concoction.  My family loves to eat it along side my fresh and spicy mango salad. It's also good when eaten with Asian pickled mustard greens(which I also have a recipe for if you scroll down). I make this dish more in the summer time then in  any other time of the year because of it's simplicity and let's face it, even SUPER MOMS have lazy days too. :)

  1. Clean your fish fillets by soaking them in some water, vinegar, and salt to help reduce some of the smell that fish gives while cooking. I usually get in there and start rubbing and massaging it like I love it. :) Let the fish sit in the vinegar water for a quick minute, remove, and pat completely dry.
  2. On medium high heat, add a little oil into your skillet. Add in your chopped shallots and then chopped garlic. Once your garlic starts to slightly brown, throw in your chopped tomatoes. Let the tomatoes cook down for a minute or two then proceed to add the salt, black pepper, sugar, sweet soy sauce, oyster sauce, and fish sauce. Stir to combine.
  3. Add in your pineapple juice and coconut juice, stir, then add in your fish fillets. Continue to cook on medium heat for 15 minutes, and carefully turn the fish a few times to make sure all that yummy sauce gets soaked up by the fish.
  4. After 15 minutes, turn heat up to medium high heat to quickly reduce some of the sauce. Add in the cornstarch and water mixture and continue to cook until sauce has reduced to your liking. I like more sauce in mine because my kids love it on rice.
  5. Remove from heat and serve with a side of mango salad. Yum!!! 
Notes: This dish tastes best with a tad bit of heat to it, so if you are using fresh or dried whole chili peppers, then add those in after you add in your fish fillets to the pan. While the fish is simmering, it's also best to use a spoon to coat some of the sauce mixture onto the fish fillets to get an optimum boost of flavor. This technique is good if you are afraid of the fish coming apart while flipping over one too many times.


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