Vietnamese Recipes – Mackerel Braised with Tea – Ca Thu Kho Nuoc Che
1/ Remove gills and intestines from the mackerel; wash and cut the mackerel into pieces; sprinkle with salt and toss slightly; drain; then bake or fry quickly.
2/ Wash and boil the green tea leaves in a pot of water to obtain the amount of water to cover mackerel.
3/ Cut pork into pieces thick and large in width.
4/ Whittle the bark of sugarcan; split into tape; lay on the bottom of the pot; put mackerel and pork on top; add the fish sauce, caramel sauce and seasoning; pour the tea into the pot and bring to the boil. Cover them and cook over low heat until there is no more water in the pot; sprinkle with peeper; remove from heat; serve cool with hot rice.