Vietnamese Caramelised Fish (Cá Kho Tộ) | Tender and Aromatic
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35 min
Quick
Sezamo
Un preparat emblematic din bucătăria vietnameză: file fraged de pește alb înăbușit într-un sos caramel bogat, cu sos de pește, ghimbir aromat și piper negru. O explozie de arome dulci-sărate, servită alături de orez Jasmine pufos.
Ingredients
Preparation method
Preparing the ingredients and rice
Rinse the Jasmine rice under cold running water until the water runs clear. Bring it to a boil with 450 ml of water and a pinch of salt, cover with a lid and simmer over low heat for 12-14 minutes, then turn off the heat and leave it covered to steam.
Cut the fish fillets into medium-sized pieces (about 4-5 cm) and pat them well with a paper towel to remove excess moisture.
Finely chop the shallots, garlic, and peeled ginger. Thinly slice the chili pepper and chop the spring onion and fresh coriander.
Chef's tip
The authentic secret to Cá Kho Tộ lies in the freshly ground black pepper added at the end: the contrast between the sweet and salty caramel sauce and the aroma of pepper gives the dish its unmistakable flavor.
If you want an even more exotic twist, you can replace the water in the sauce with young coconut water, which enhances the sauce's natural sweetness.
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25 min
Under an hour
