Cá nục kho

2 Norwegian mackerels cleaned and gutted and cut into 4 pieces per fish, keeping the heads. Rinse well and set aside to dry in a colander.

½ cup soy sauce for marinating and ¼ cup soy sauce for cooking

1 to 2 tbsp fish sauce

3 tbsp sugar

4 to 5 scallions white parts, minced and divided

2 to 3 Tbsp cooking oil

Ground black pepper

Coco soda or fresh coconut water

2 tomatoes

1 pineapple

(Optional) Bamboo shoots, rinsed, cut into small pieces and boiled.

note: *Add a few sprinkles of fish sauce into the water when boil to cure the bamboo smell.

Marinade the fish with ½ cup soy sauce and ½ of the minced scallions for at least an hour in the fridge. Remember to flip sides, so they can be evenly marinaded.

In the instant pot, add the oil, the rest of the minced scallions, ground black pepper, ¼ cup soy sauce, 1 to 2 tbsp fish sauce, 3 tbsp sugar. Stir to mix well. Take the marinated fish piece by piece and lay them in the pot. Discard the marinade. DO NOT pour the marinade into your fish to cook with it as this will make your fish fishy. You don't want all that bloody juice from the fish that have been drained into the marinade during the marinating process.

Turn on sauté mode and let the fish simmered. When you see that the seasoning is almost evaporated and reduced, add tomatoes, 1 can of coco soda. Close lid, turn knob to sealing, HP 40 mins and NPR 10 mins. Open lid and add pineapple (or bamboo/braise pork belly). Adjust the taste. Turn on saute mode and simmer 10 mins or until sauce thickens.

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