Cá Kho Tộ (Southern Vietnamese Style)
80% chuẩn vị · Vietnamese
A popular variation from Southern Vietnam, Cá Kho Tộ features fish braised in a clay pot (tộ) with a focus on a deeply savory and slightly sweet sauce, often enhanced with black pepper and sometimes a touch of sugar. This version emphasizes the rich caramelization and tender fish.
Đánh giá công thức này
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Nguyên liệu
- Catfish or Snakehead fish800 g
- Fish sauce80 ml
- Caramel sauce (Nước màu)40 ml
- Sugar1 tbsp
- Shallots40 g
- Garlic20 g
- Ginger15 g
- Fresh chili peppers1-2
- Cracked black pepper1.5 tsp
- Water150 ml
- Vegetable oil1 tbsp
Các bước
- 1
Cut fish into thick pieces. Season with a pinch of salt and half of the cracked black pepper.
- 2
Finely chop shallots and garlic. Julienne ginger. Slice chili peppers.
- 3
Heat oil in a clay pot over medium heat. Sauté shallots, garlic, and ginger until fragrant.
- 4
Add fish pieces and sear lightly.
- 5
Pour in fish sauce, caramel sauce, sugar, and water. Add chili peppers and the remaining cracked black pepper.
- 6
Bring to a boil, then reduce heat to low. Simmer uncovered for 45-60 minutes, allowing the sauce to reduce and thicken, and the fish to become very tender.
- 7
Adjust seasoning if necessary. Serve hot, directly from the clay pot.
