Cá Sặc Kho Tộ (Clay Pot Braised Fish with Caramelized Sauce)
Món truyền thống · Vietnamese
A richer, more intensely flavored variation of Cá Kho Tiêu, traditionally cooked in a clay pot (tộ). This version emphasizes the deep, savory notes from a well-developed caramel sauce and a longer, slower braise, resulting in incredibly tender fish and a thick, luscious sauce.
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 (or catfish)1 kg
- Fish sauce5 tbsp
- Palm sugar3 tbsp
- Shallots3 bulbs
- Garlic4 cloves
- Freshly ground black pepper1.5 tbsp
- Water1/2 cup
- Vegetable oil2 tbsp
- Red chilies (optional, for garnish)1
- Scallions (for garnish)2 stalks
Các bước
- 1
Cut fish into thick pieces. Marinate with 1 tbsp fish sauce, 1 tsp palm sugar, and half the black pepper for 30 minutes.
- 2
Prepare the caramel sauce: melt the remaining palm sugar in a small pan over low heat until deep amber. Carefully add 1/4 cup of water (it will bubble vigorously) and stir until smooth. Set aside.
- 3
Mince shallots and garlic.
- 4
Heat vegetable oil in a clay pot (tộ) over medium heat. Sauté shallots and garlic until fragrant.
- 5
Add the marinated fish pieces to the pot. Sear lightly.
- 6
Pour in the prepared caramel sauce, remaining fish sauce, and the remaining 1/4 cup water. Stir gently.
- 7
Bring to a boil, then reduce heat to very low. Cover and simmer for 30-40 minutes, allowing the sauce to thicken and the fish to become very tender. Do not stir too often to prevent fish from breaking.
- 8
Stir in the remaining black pepper. Taste and adjust seasoning.
- 9
Garnish with sliced red chilies and chopped scallions.
