Cơm Cá Kho Tộ (Vietnamese Caramelized Fish in Clay Pot)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pieces of fish braised in a savory and slightly sweet caramel sauce, traditionally cooked and served in a clay pot. This recipe emphasizes the authentic flavors and textures.
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
- Firm white fish fillets (e.g., catfish, tilapia, cod)1.5 lbs
- Caramel sauce (nước màu)3 tbsp
- Fish sauce4 tbsp
- Sugar1 tbsp
- Garlic, minced2 cloves
- Shallots, minced1 large
- Ginger, sliced1 inch piece
- Black pepper1 tsp
- Water1/2 cup
- Chili, sliced (optional)1
- Scallions, chopped (for garnish)2 stalks
- Vegetable oil1 tbsp
Các bước
- 1
Cut fish fillets into 2-inch pieces. Season lightly with salt and pepper.
- 2
In a bowl, mix fish sauce, sugar, and 1/4 cup water. Set aside.
- 3
Heat vegetable oil in a clay pot (tộ) or heavy-bottomed pot over medium heat. Add minced garlic and shallots and sauté until fragrant.
- 4
Add the caramel sauce and stir for about 30 seconds until it darkens slightly.
- 5
Carefully pour in the fish sauce mixture and the remaining 1/4 cup water. Bring to a simmer.
- 6
Gently add the fish pieces into the simmering sauce. Add ginger slices and chili slices (if using).
- 7
Cover the pot and simmer over low heat for 15-20 minutes, or until the fish is cooked through and the sauce has thickened and become glossy. Baste the fish occasionally with the sauce.
- 8
Garnish with chopped scallions.
- 9
Serve hot with steamed white rice.
