Thu Hà

My relative Nguyễn Thùy Linh recently presented me with a box of braised mackerel scad cooked by her mother, a native of the central coastal city of Đà Nẵng. 

One of my grandchildren, Duy An, who has always hated fish — especially when braised — was so happy with the Đà Nẵng braised mackerel scad that he ate all of the rice in the pot, which was meant for six people.

“It's great! It's the most amazing braised fish I’ve ever eaten. Grandmother, you should tell Linh’s mother to cook another pot for us. It's even more enjoyable when eaten with rice,” said An.

Đà Nẵng's braised mackerel scad dish is a favourite for diners. Photo dacsanlamqua.com

“Braised mackerel scad is popular. It's often sold in Đà Nẵng's traditional markets as a specialty for locals to enjoy for their daily meals and for guests to bring home," said Linh. "My mother cooked a pot by herself for me to bring to Hà Nội for you and other relatives."

To cook the dish, Linh’s mother woke up early in the morning and went to a beach near her house to wait for fishing boats returning from the high seas to buy the freshest fish possible. The meal made from the fish was so delicious that all six of my family members, including my two young grandchildren, immediately loved it. 

Along with braised mackerel scad, steamed mackerel wrapped in rice paper is also a popular option for foodies. Photo mia.vn

“The dish is beyond my expectations, because it is even tastier, firmer and more buttery than the one made by my mother, who was praised as an expert at braising fish by Quỳnh Đôi villagers in Nghệ An Province,” my husband said. He added that he likes the special flavour of the dish, which tastes a little sweet from sugar and fragrant and slightly spicy from minced garlic, dried onion, fresh chilli and pepper.

When I asked Linh about the recipe, she said I should call her mother directly to get the exact method to cook the dish.

Linh’s mother was happy to give me her special recipe. Ingredients include fresh mackerel scad, peppercorns, minced onion and garlic, quality fish sauce (the best is the well known Phú Quốc fish sauce), coconut water, sugar and cooking oil.

Fresh mackerel netted from the ocean near Đà Nắng. Photo dienmayxanh.com

The fish should be cleaned carefully, cut into pieces and drained well before marinating them with a sauce made from minced onion, garlic, pepper and fish sauce for 30 minutes, she said.

Put the fish and marinade into a pot with sugar, cooking oil and fresh coconut water and cook it on low heat for two hours until the fish is well cooked, firm but with tender bones. The last step is to top it with pepper and several pieces of fresh chilli.

Mackerel scad is not just eaten braised, either. Other dishes include steamed mackerel scad with rice paper, fried mackerel scad, grilled mackerel scad with chilli salt, sweet and sour mackerel soup and mackerel scad noodle soup.

One corner of Đà Nẵng's beautiful Sơn Trà peninsula is said to be teeming with mackerel scad. Photo crystalbay.com

Mackerel scad is not only delicious, but is also full of nutrients that are good for human health, including protein, omega-3 and vitamins, said Dr Hoàng Hoa from An Việt Hospital in Hà Nội.

“It is particularly very good for the cardiovascular system, the brain and the nervous system, and helps the body absorb calcium for bones and teeth,” said the doctor. VNS