Cá Kèo Kho Rau Răm (Traditional Braised Catfish with Vietnamese Coriander)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring small catfish (cá kèo) braised in a savory, slightly sweet, and peppery sauce, infused with the pungent aroma of Vietnamese coriander (rau răm). This recipe emphasizes traditional flavors and techniques.
Đánh giá công thức này
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Nguyên liệu
- Cá kèo (small catfish)500g
- Rau răm (Vietnamese coriander)1 bunch
- Fish sauce4 tbsp
- Sugar2 tbsp
- Black pepper1 tsp
- Garlic3 cloves, minced
- Shallots1, minced
- Chili peppers1-2, sliced (optional)
- Cooking oil2 tbsp
- Water1/2 cup
Các bước
- 1
Clean the cá kèo thoroughly. Marinate with 1 tbsp fish sauce, minced garlic, minced shallots, and a pinch of black pepper for 15 minutes.
- 2
Heat cooking oil in a clay pot or heavy-bottomed pan over medium heat. Add the marinated cá kèo and sear lightly on both sides until slightly golden.
- 3
Add the remaining fish sauce, sugar, and water to the pot. Bring to a simmer.
- 4
Reduce heat to low, cover, and braise for 20-25 minutes, or until the fish is tender and the sauce has thickened. Gently turn the fish halfway through.
- 5
Add the chopped rau răm and sliced chili peppers (if using) in the last 5 minutes of cooking. Stir gently.
- 6
Adjust seasoning if needed. Serve hot, typically with steamed rice.
