Cá Rô Kho Khế (Classic Snakehead Fish Braised with Starfruit)
Món truyền thống · Vietnamese
A quintessential Vietnamese comfort dish, Cá Rô Kho Khế features tender pieces of snakehead fish braised in a savory, slightly sweet, and tangy sauce made with fish sauce, caramel sauce, and the unique sourness of starfruit. It's a staple in home-cooked Vietnamese meals.
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Nguyên liệu
- Snakehead fish fillets500g
- Unripe starfruit2 medium
- Fish sauce4 tbsp
- Caramel sauce (nuoc mau)2 tbsp
- Shallots3 cloves, minced
- Garlic2 cloves, minced
- Chili peppers1-2, sliced (optional)
- Black pepper1/2 tsp
- Water1/4 cup
- Vegetable oil1 tbsp
- Scallions2 stalks, chopped for garnish
Các bước
- 1
Cut snakehead fish fillets into bite-sized pieces. Marinate with 1 tbsp fish sauce, 1/2 tsp black pepper, minced shallots, and garlic for 15 minutes.
- 2
Slice the unripe starfruit into thin pieces. Remove any seeds.
- 3
Heat vegetable oil in a clay pot or heavy-bottomed saucepan over medium heat. Add the marinated fish and sear lightly on all sides.
- 4
Add the remaining fish sauce, caramel sauce, and water to the pot. Stir gently to combine.
- 5
Arrange the starfruit slices over and around the fish.
- 6
Bring the mixture 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 and become glossy. Add sliced chili peppers during the last 10 minutes if using.
- 7
Garnish with chopped scallions and serve hot with steamed rice.
