Pan Fried Mackeral Served With Steamed Rice & Spinach & Tofu Soup

This is one of the most traditional way of eating Vietnamese food. At least, that's what I think.
As a busy mum, my mother got this together in no time. Nowadays, whenever she comes by, I still ask her to make it for me even though I am perfectly capable of doing it myself.

Whenever I am in Vietnam, my cousins often serve this meal at lunch time - its peasant food and I love it!



The whole family sits on the floor and shares a few shaving of mackeral dipped in chilli fish sauce. It is especially good when you are really really hungry!



Two pieces can usually serve a family of 4. This dish goes a long way and this is how we learned to share.



Ingredients:
Mackeral (fresh or frozen - these are from frozen)
Rice
Spinach - Could be any other leafy green like watercress, pak choi, choi sum etc
Fresh Tofu - cut them into cubes
Ginger
Chicken Or Vegetable Stock
Fish Sauce
Chilli



-Make the steamed rice
-Pan fry mackeral fish in some ground nut oil or olive oil on a low heat for about 20 minutes (10 on each side) or until it goes golden brown.
-With chicken stock or vegetable stock and a few slices of ginger, add the spinach and tofu after it comes to the boil.
-Season with salt & pepper or fish sauce. (fish sauce gives more substance to the soup)

-Crush some chillis onto a bowl of fish sauce.


-Enjoy!