Salt and pepper fried mackeral with steamed quiche on rice

Mackerel is extremely versatile and tasty.  Lightly fried with salt and pepper with a side of quiche, rice and of course some carrot and radish slaw; it’s a balance of flavors that is quite unexpected to taste so right.  Simple and satisfying, the combination of these ingredients mingles to create another classic in my repertoire.

Most fish eating regions will have you know that it is best done quickly and seasoned sparsely.  Preparing fish this way ensures the fresh tender flavors come through.  Dousing it in too many ingredients will not do it justice.  In this dish, Com ca chien muoi tieu cha trung, the fish is as it should be, clean and fresh tasting.

The French call it quiche, the Japanese: chawan mushi, the Spanish: frittata.  In Vietnam it’s Cha trung.  Often, you are able to pair your grilled entrées with cha trung because this is another comfort food that goes with rice and fish sauce.  This steamed egg mélange has pork entwined with vermicelli noodles and speckled with dark earthy wood ear mushrooms.  It’s usually made in a big square dish and sliced as a side when served.  Choose this side next time you are deciding between a fried egg or grilled shrimp.