Spicy Mekong Delta Style Cá Kho Tộ
85% chuẩn vị · Vietnamese
A regional variation of Cá Kho Tộ from the Mekong Delta, featuring a bolder flavor profile with added spice from fresh chilies and a touch of sweetness from coconut water, often using local river fish.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm river fish fillets (e.g., snakehead or catfish)1.5 lbs
- Shallots, minced3 tablespoons
- Garlic, minced2 tablespoons
- Fresh red chilies, sliced2-3
- Fish sauce4 tablespoons
- Sugar2 tablespoons
- Coconut water1/2 cup
- Black pepper, freshly ground1 teaspoon
- Vegetable oil2 tablespoons
- Optional: Cilantro, chopped for garnish2 tablespoons
Các bước
- 1
Cut fish fillets into 1.5-inch chunks. Season with salt and black pepper.
- 2
In a small saucepan, heat sugar over medium heat until it melts and turns into a deep amber caramel. Carefully add 1/4 cup of coconut water to the caramel, stir until smooth. Remove from heat.
- 3
In a clay pot or heavy-bottomed pot, heat vegetable oil over medium heat. Sauté minced shallots and garlic until fragrant.
- 4
Add the fish chunks and sliced chilies to the pot and sear lightly on all sides.
- 5
Pour the caramel-coconut water mixture over the fish. Add fish sauce and the remaining 1/4 cup of coconut water. Stir gently to coat the fish.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the fish is cooked through and the sauce has thickened. Add more chilies if desired for extra heat.
- 7
Garnish with chopped cilantro and serve hot with steamed rice.
