Cá Chép Om Dưa (Carp Braised with Pickled Mustard Greens)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender carp braised with the unique tang of pickled mustard greens, aromatic ginger, and a hint of chili. This recipe focuses on traditional flavors and techniques for an authentic experience.
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
- Carp1 kg
- Pickled mustard greens (dưa cải muối)300g
- Ginger50g
- Shallots2 bulbs
- Garlic3 cloves
- Fresh turmeric1 small piece
- Fish sauce3 tbsp
- Sugar1 tsp
- Chili peppers1-2
- Water200 ml
- Saltto taste
- Black pepperto taste
- Cooking oil2 tbsp
- Cilantrofor garnish
Các bước
- 1
Clean and cut the carp into thick pieces. Marinate with salt, pepper, and a little fish sauce for 15 minutes.
- 2
Finely chop shallots, garlic, and ginger. Mince fresh turmeric. Slice chili peppers.
- 3
Wash the pickled mustard greens to reduce saltiness, then chop into bite-sized pieces.
- 4
Heat cooking oil in a pot or clay pot. Sauté shallots, garlic, and ginger until fragrant.
- 5
Add the marinated carp pieces and sear them lightly on both sides.
- 6
Add the chopped pickled mustard greens and minced turmeric. Stir well.
- 7
Pour in water, fish sauce, sugar, and sliced chili peppers. Bring to a boil.
- 8
Reduce heat, cover, and simmer for 30-40 minutes, or until the fish is cooked through and tender, and the flavors have melded. Add more water if needed.
- 9
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
