Cá Trắm Kho Tiêu Xanh (Black Carp Braised with Green Peppercorns)
80% chuẩn vị · Vietnamese
A flavorful variation of Cá Trắm Kho, incorporating the fresh, pungent aroma and mild spice of green peppercorns, adding a unique twist to the classic braised fish.
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
- Black carp (cá trắm)700g, cut into 2-inch pieces
- Green peppercorns2 tbsp, lightly crushed
- Shallots3 bulbs, minced
- Garlic4 cloves, minced
- Fish sauce (nước mắm)4 tbsp
- Sugar2 tbsp
- Water1/2 cup
- Black pepper1 tsp
- Salt1 tsp
- Cooking oil1 tbsp
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
Heat cooking oil in a clay pot or heavy-bottomed pot over medium heat. Sauté shallots and garlic until fragrant.
- 3
Add the crushed green peppercorns and sauté for 1 minute until aromatic.
- 4
Arrange the marinated fish pieces in the pot.
- 5
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.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the fish is cooked through and the sauce has thickened.
- 7
Gently spoon the sauce over the fish occasionally. Adjust seasoning if needed.
- 8
Serve hot, garnished with fresh dill and extra green peppercorns, with steamed rice.
