Cá Ngừ Kho Thơm Kiểu Miền Trung (Central Vietnamese Tuna Braise with Pineapple & Caramel)
85% chuẩn vị · Vietnamese
A regional variation from Central Vietnam, this version incorporates a deeper caramel flavor from caramelized sugar and often includes a touch more spice, creating a richer, more complex profile for the braised tuna and pineapple.
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
- Tuna steaks500g, cut into cubes
- Fresh pineapple200g, diced
- Fish sauce4 tbsp
- Sugar3 tbsp
- Garlic3 cloves, minced
- Shallots1, minced
- Red chili1-2, sliced
- Black pepper1 tsp
- Water100ml
- Cooking oil1 tbsp
- Cilantrofor garnish
Các bước
- 1
In a pot, melt sugar over medium heat until it turns into a dark amber caramel. Carefully add 50ml of water to the caramel (it will bubble vigorously) and stir until smooth. This is your caramel sauce base.
- 2
Add cooking oil to the caramel sauce. Sauté minced garlic and shallots until fragrant.
- 3
Add tuna cubes and sear lightly.
- 4
Pour in the remaining 50ml water, fish sauce, and black pepper. Stir well.
- 5
Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes until tuna is cooked and sauce thickens.
- 6
Add diced pineapple and sliced chili during the last 5 minutes of cooking.
- 7
Adjust seasoning if needed. Serve hot, garnished with cilantro and chili slices.
