Cháo Cá Lóc Miền Tây (Mekong Delta Style Snakehead Fish Porridge)
85% chuẩn vị · Vietnamese
A regional variation from the Mekong Delta, this Cháo Cá Lóc often includes turmeric for color and a subtle earthy flavor, along with more robust herbs and sometimes a touch of coconut milk for richness.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Snakehead fish fillet500g
- Jasmine rice200g
- Water1.5 liters
- Ginger1 inch piece
- Turmeric powder1/2 tsp
- Shallots3
- Garlic4 cloves
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Scallions3 stalks
- Cilantro1/4 cup
- Culantro (ngo gai)2 tbsp
- Dill2 tbsp
- Coconut milk (optional)50ml
- Fried shallotsfor garnish
- Chili1 (optional)
Các bước
- 1
Rinse the rice and soak for 30 minutes. Drain.
- 2
Peel and mince ginger, shallots, and garlic.
- 3
Cut fish into bite-sized pieces. Marinate with 1 tbsp fish sauce, salt, pepper, and turmeric powder.
- 4
In a pot, combine rice with water. Bring to a boil, then simmer until porridge consistency (40-50 minutes).
- 5
Sauté minced shallots and garlic until fragrant. Add ginger and cook for 1 minute.
- 6
Add sautéed aromatics to the porridge. Stir.
- 7
Add marinated fish to the porridge. Cook for 5-7 minutes until fish is done.
- 8
Stir in coconut milk (if using) and the remaining 1 tbsp fish sauce. Season with salt and pepper.
- 9
Chop scallions, cilantro, culantro, and dill. Slice chili.
- 10
Serve hot, garnished with chopped herbs, fried shallots, and chili slices.
