Cá Cơm Kho Tiêu Sả (Anchovies Braised with Lemongrass and Pepper)
80% chuẩn vị · Vietnamese
A fragrant variation of Cá Kho Tiêu, this recipe incorporates the bright, citrusy aroma of lemongrass, adding a refreshing twist to the classic savory and peppery anchovy dish. It's a popular regional adaptation.
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
- Small anchovies (cá cơm)500g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Black pepper (freshly ground)1 tbsp
- Lemongrass2 stalks, finely minced
- Garlic3 cloves, minced
- Shallots1, minced
- Vegetable oil2 tbsp
- Water1/4 cup
- CilantroA few sprigs (for garnish)
Các bước
- 1
Clean the anchovies, remove heads and guts if preferred, and rinse well. Pat dry.
- 2
In a bowl, combine fish sauce, sugar, and 1/4 cup water.
- 3
Heat vegetable oil in a clay pot or heavy-bottomed pan over medium heat. Sauté minced garlic, shallots, and minced lemongrass until fragrant.
- 4
Add the anchovies and stir gently to coat.
- 5
Pour the sauce mixture over the anchovies. Add the freshly ground black pepper.
- 6
Bring to a simmer, then reduce heat to low. Cover and braise for 25-35 minutes, or until the sauce thickens and coats the fish. Stir occasionally.
- 7
Taste and adjust seasoning. Garnish with cilantro sprigs.
