Cá Lăng Om Chuối Đậu Miền Tây (Mekong Delta Style)
85% chuẩn vị · Vietnamese
A regional variation from the Mekong Delta, this version incorporates coconut water for a subtle sweetness and a hint of richness, alongside more prominent chili and a touch of tamarind for tanginess, reflecting the local palate.
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
- Catfish fillets500g
- Green bananas3-4 medium
- Fried tofu cubes200g
- Fermented tofu paste (mẻ)2 tablespoons
- Shallots, minced2 tablespoons
- Garlic, minced1 tablespoon
- Turmeric powder1 teaspoon
- Fish sauce2 tablespoons
- Sugar1 teaspoon
- Coconut water1 cup
- Tamarind paste (seedless)1 teaspoon
- Bird's eye chili, sliced1-2
- Dill, chopped1/4 cup
- Scallions, chopped2 tablespoons
- Water1 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare green bananas and marinate catfish as in the traditional recipe.
- 2
Prepare the stew base: In a pot, dissolve fermented tofu paste in 1/2 cup water. Add fish sauce, sugar, turmeric, coconut water, tamarind paste, and remaining water. Bring to a simmer.
- 3
Add ingredients: Gently add the marinated catfish, green banana pieces, fried tofu, and sliced bird's eye chilies to the simmering broth.
- 4
Simmer the stew: Cover and simmer over medium-low heat for 40-50 minutes, allowing flavors to meld and bananas to become tender. Stir gently.
- 5
Finish and serve: Stir in dill and scallions. Adjust seasoning with salt if needed. Serve hot with steamed rice.
