Cá Trắm Kho Riềng (Braised Black Carp with Galangal)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender pieces of black carp (cá trắm) slowly braised in a savory, aromatic sauce infused with the distinct flavor of galangal (riềng), fish sauce, and caramel.
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
- Black carp (cá trắm)800g, cut into 2-inch pieces
- Galangal (riềng)50g, thinly sliced
- Shallots3 bulbs, minced
- Garlic4 cloves, minced
- Fish sauce (nước mắm)4 tbsp
- Sugar2 tbsp
- Water1/2 cup
- Black pepper1 tsp
- Salt1 tsp
- Chili peppers (optional)1-2, sliced
- Pork belly (optional, for richness)100g, thinly sliced
Các bước
- 1
Marinate the fish pieces with 1 tbsp fish sauce, 1/2 tsp salt, and 1/2 tsp black pepper for 15 minutes.
- 2
In a clay pot or heavy-bottomed pot, heat a little oil (or render pork belly if using). Sauté shallots and garlic until fragrant.
- 3
Add the sliced galangal and sauté for another minute.
- 4
If using pork belly, add it now and cook until slightly rendered.
- 5
Arrange the marinated fish pieces over the aromatics. Add chili peppers if using.
- 6
In a small bowl, mix the remaining 3 tbsp fish sauce, 2 tbsp sugar, and 1/2 cup water. Pour this mixture over the fish.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the fish is cooked through and the sauce has thickened and caramelized.
- 8
Gently spoon the sauce over the fish occasionally during cooking. Adjust seasoning if needed.
- 9
Serve hot, traditionally with steamed rice.
