Cá Bớp Kho Tộ (Braised Snakehead Fish in Clay Pot)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pieces of snakehead fish slowly braised in a savory and slightly sweet caramel sauce, typically served in a traditional clay pot.
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Nguyên liệu
- Snakehead fish fillets600g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Black pepper, ground1 tsp
- Water1/4 cup
- Vegetable oil1 tbsp
- Chili peppers, sliced (optional)1-2
- Cilantro, for garnisha few sprigs
Các bước
- 1
Cut the snakehead fish fillets into bite-sized pieces. Season lightly with salt and black pepper.
- 2
In a small bowl, whisk together fish sauce, sugar, and water to create the braising liquid. Set aside.
- 3
Heat vegetable oil in a clay pot (tộ) over medium heat. Add minced shallots and garlic, and sauté until fragrant.
- 4
Add the fish pieces to the pot and sear them lightly on all sides.
- 5
Pour the prepared braising liquid over the fish. Add sliced chili peppers if using.
- 6
Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it braise for 20-25 minutes, or until the fish is cooked through and the sauce has thickened and caramelized.
- 7
Stir occasionally to ensure even cooking and caramelization. Adjust seasoning if needed.
- 8
Garnish with fresh cilantro sprigs before serving.
