One-sun dried short mackerel (from regions like Cần Giờ (Saigon), Vũng Tàu or Cà Mau) is a renowned specialty. Anyone who tastes dishes made from this dried fish will surely not forget the fresh flavour preserved through the drying process. If you intend to open a restaurant, these three specialty dishes made from one-sun dried short mackerel must be included on your menu: crispy rice & one-sun dried short mackerel, green mango salad with one-sun dried short mackerel, and one-sun dried short mackerel in garlic-chili sauce.
1. Crispy Rice with One-Sun Dried Short Mackerel
Crispy rice with one-sun dried short mackerel is a rustic dish filled with childhood memories — one of the most beloved dishes made from this dried fish. The method is also quite simple.
Ingredients:
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Cooked white rice (just done, dry and cooled)
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One-sun dried short mackerel
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Fresh spring onion
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Pork crackling (lard bits), minced garlic, cooking oil
Method:
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Make the crispy rice: Heat a pan, add a little cooking oil to coat the surface. Spread the cooked white rice in a thin layer over the pan, keep the heat low so the rice becomes golden and crisp. After around 20 minutes you’ll have nice crunchy rice, remove and plate it.
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Fry the fish: Thaw the one-sun dried short mackerel, rinse quickly with water and pat dry. Heat plenty of oil in a clean pan until hot and foaming, then add the fish. Fry each side until golden and crispy. Transfer to a plate lined with absorbent paper.
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Make the scallion-lard mixture: Finely chop the spring onion; in a small pan sauté a little oil with minced garlic and pork crackling until aromatic, then add the chopped spring onion.
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Presentation: Cut the crispy rice into bite-sized pieces, arrange the fried fish alongside, then drizzle the scallion-lard mixture over the rice. Garnish with chilli and coriander for attractiveness. This dish becomes even more appealing when served with pickled vegetables!
2. Green Mango Salad with One-Sun Dried Short Mackerel
Mango salad mixed with dried fish is a favourite and popular dish among people in the Mekong region. It becomes even more attractive when the dried fish ingredient is the specialty one-sun dried short mackerel from Cần Giờ. Though a simple humble dish, it is praised by discerning diners as “so good you forget home”.
Ingredients:
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One-sun dried short mackerel
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Green mango, carrot, herbs
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Shallot, chilli, garlic, lime
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Fish sauce, sugar, seasoning
Method:
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Fry the dried fish: Thaw the fish, rinse clean, drain. Heat oil in a pan until hot, sauté a few garlic cloves until aromatic, then add the fish. While frying remember to flip to get even golden crispness on both sides. When both sides are golden and crispy, remove and place on a plate lined with absorbent paper. Then tear or cut the fish into small pieces.
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Prepare the mango and carrot: Wash, peel, then shred into long thin strips. Keep in the fridge for extra crispness.
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Prepare shallot, garlic, chilli: Peel, mince; peel the shallot, wash clean, slice thin then soak in a little vinegar; chop the chilli small.
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Herbs: Clean, drain, chop.
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Make the dressing: If the mango is very sour, use the ratio 1 part fish sauce : 2 tablespoons sugar; add minced garlic and chopped chilli, then squeeze in lime juice and mix until flavour balanced.
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Toss the salad: In a large bowl mix the shredded mango and carrot, fried dried fish pieces, chopped herbs, and the dressing. Let sit about 10 minutes so the ingredients absorb the flavours. Then plate and garnish with coriander and carved carrot flower for visual appeal.
3. One-Sun Dried Short Mackerel in Garlic-Chili Sauce
Another delicious dish made from one-sun dried short mackerel featured in restaurants with very appealing aromatic flavour. You can also make it at home to treat friends!
Ingredients:
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One-sun dried short mackerel
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Garlic and chilli, cooking oil
- Fish sauce, sugar, seasonings…
Method:
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Peel the garlic, roughly pound minced garlic and most of the chilli, leaving part of the chilli whole for decoration onto the fish later.
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In a bowl combine the minced garlic-chilli mixture with fish sauce and sugar, stirring until well mixed.
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Thaw the dried fish, rinse clean, cut into square-sized pieces then drain. Heat a pan with oil until foaming, add the fish and fry until golden on both sides. Add the whole chilli pieces and allow excess oil to drip off.
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Add the prepared sauce mixture to the pan with the fish, stir well so that each piece is evenly coated and fragrant, then turn off the heat.
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Presentation: Arrange the fish pieces on a plate, then decorate with shallot, chilli and carved carrot for aesthetic appeal. Serve with white rice.
With these three specialty dishes made from one-sun dried short mackerel, you have irresistible menu items whether for your restaurant or for home cooking.