Cá Lóc Kho Tộ (Vietnamese Braised Catfish in Clay Pot)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender catfish fillets braised in a savory and slightly sweet caramel sauce, infused with the aroma of fish sauce and black pepper, traditionally cooked and served in a small clay pot.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Snakehead fish (Cá lóc)500g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Shallots2 bulbs
- Garlic3 cloves
- Black pepper1 tsp
- Water1/4 cup
- Vegetable oil1 tbsp
- Chili peppers1-2
- Scallions2 stalks
Các bước
- 1
Cut the snakehead fish into 1.5-inch thick pieces. Marinate with 1 tbsp fish sauce, 1/2 tsp black pepper, and minced shallots and garlic for 15 minutes.
- 2
In a small clay pot (tộ), heat vegetable oil over medium heat. Add the remaining minced shallots and garlic and sauté until fragrant.
- 3
Add sugar to the pot and cook until it caramelizes into a deep amber color. Be careful not to burn it.
- 4
Carefully add the marinated fish pieces to the pot. Stir gently to coat the fish with the caramel sauce.
- 5
Pour in the remaining fish sauce and water. Add sliced chili peppers if using.
- 6
Bring to a simmer, then reduce heat to low, cover, and braise for 20-25 minutes, or until the fish is cooked through and the sauce has thickened.
- 7
Stir in the remaining black pepper and chopped scallions just before serving.
- 8
Serve hot directly from the clay pot, ideally with steamed rice.
