Cá Kho Tiêu Xanh (Fish Braised with Green Peppercorns)
85% chuẩn vị · Vietnamese
A flavorful variation of the classic Cơm Cá Kho Tộ, this recipe incorporates fresh green peppercorns for a pungent, spicy kick, offering a regional twist often found in Southern Vietnam.
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, snakehead)1.5 lbs
- Fish sauce4 tbsp
- Sugar1.5 tbsp
- Garlic, minced2 cloves
- Shallots, minced1 large
- Fresh green peppercorns, lightly crushed2 tbsp
- Black pepper1 tsp
- Water1/2 cup
- Chili, sliced1-2
- Scallions, chopped (for garnish)2 stalks
- Vegetable oil1 tbsp
Các bước
- 1
Cut fish into 2-inch pieces. Season lightly with salt and pepper.
- 2
In a bowl, mix fish sauce, sugar, and 1/4 cup water.
- 3
Heat oil in a clay pot (tộ) or heavy-bottomed pot over medium heat. Sauté minced garlic and shallots until fragrant.
- 4
Add the green peppercorns and sauté for 1 minute until fragrant.
- 5
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 chili slices.
- 7
Cover the pot and simmer over low heat for 20-25 minutes, or until the fish is cooked through and the sauce has thickened. Stir occasionally.
- 8
Garnish with chopped scallions.
- 9
Serve hot with steamed white rice.
