Cá Bớp Kho Tiêu Xanh (Snakehead Fish Braised with Green Peppercorns)
85% chuẩn vị · Vietnamese
A fragrant variation of Cá Bớp Kho Tộ, featuring the aromatic punch of fresh green peppercorns, adding a unique spicy and floral note to the classic caramel braise.
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
- Snakehead fish fillets600g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fresh green peppercorns, lightly crushed2 tbsp
- Black pepper, ground1 tsp
- Water1/4 cup
- Vegetable oil1 tbsp
- Chili peppers, sliced (optional)1-2
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. Add the crushed green peppercorns and stir.
- 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 (including peppercorns) over the fish. Add sliced chili peppers if using.
- 6
Bring to a simmer, then reduce heat to low. Cover and braise for 25-30 minutes, or until fish is cooked and sauce has thickened.
- 7
Stir occasionally. The green peppercorns will release their aroma and flavor into the sauce.
- 8
Serve hot, ensuring some green peppercorns are visible in each serving.
