Cá Sặc Kho Tiêu (Classic Braised Snakehead Fish with Black Pepper)
Món truyền thống · Vietnamese
A quintessential Vietnamese comfort dish featuring snakehead fish (or a suitable substitute like catfish or tilapia) braised in a savory, slightly sweet, and peppery sauce. The fish is tender and infused with the aromatic flavors of fish sauce, caramel sauce, and freshly ground black pepper.
Đánh giá công thức này
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Nguyên liệu
- Snakehead fish (or catfish/tilapia)1 kg
- Fish sauce4 tbsp
- Caramel sauce (nước màu)2 tbsp
- Shallots2 bulbs
- Garlic3 cloves
- Freshly ground black pepper1 tbsp
- Sugar1 tsp
- Water1/2 cup
- Vegetable oil2 tbsp
- Scallions (for garnish)2 stalks
Các bước
- 1
Clean and cut the fish into 2-inch pieces. Marinate with 1 tbsp fish sauce, 1 tsp sugar, and half of the black pepper for 15 minutes.
- 2
Finely mince shallots and garlic.
- 3
Heat vegetable oil in a clay pot or heavy-bottomed saucepan over medium heat. Sauté minced shallots and garlic until fragrant.
- 4
Add the marinated fish pieces to the pot. Sear lightly on all sides.
- 5
Pour in the remaining fish sauce, caramel sauce, and water. Stir gently to coat the fish.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the fish is cooked through and the sauce has thickened.
- 7
Stir in the remaining black pepper. Taste and adjust seasoning if needed.
- 8
Garnish with chopped scallions before serving.
