Cá Lóc Kho Tiêu Xanh (Braised Catfish with Green Peppercorns)
85% chuẩn vị · Vietnamese
A fragrant variation of Cá Lóc Kho Tộ, featuring the bright, pungent aroma and subtle heat of fresh green peppercorns, adding a distinct regional twist to the classic braised catfish.
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
- Sugar1.5 tbsp
- Shallots2 bulbs
- Garlic3 cloves
- Fresh green peppercorns2 tbsp
- Black pepper1/2 tsp
- Water1/4 cup
- Vegetable oil1 tbsp
- Cilantrosmall bunch
Các bước
- 1
Cut the snakehead fish into 1.5-inch thick pieces. Marinate with 1 tbsp fish sauce, minced shallots and garlic for 15 minutes.
- 2
In a small clay pot, heat vegetable oil over medium heat. Add the remaining minced shallots and garlic and sauté until fragrant.
- 3
Add sugar and cook until caramelized. Add the crushed green peppercorns and stir briefly.
- 4
Carefully add the marinated fish pieces and stir gently to coat.
- 5
Pour in the remaining fish sauce and water. Add black pepper.
- 6
Bring to a simmer, then reduce heat to low, cover, and braise for 25-30 minutes, or until the fish is cooked through and the sauce has thickened.
- 7
Garnish with fresh cilantro and serve hot with steamed rice.
