Cá Kho Tộ | Vietnamese Caramelized White Fish
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40 min
Under an hour
Sezamo
O rețetă tradițională vietnameză de pește alb înăbușit lent într-un sos caramelizat aromat cu sos de pește, ghimbir, usturoi și piper negru. Se servește alături de orez Jasmine pufos.
Preparation method
Preparing the ingredients
Cut the white fish fillet into bite-sized pieces (about 4-5 cm) and pat them dry with a paper towel. Peel and finely chop the shallots, garlic cloves, and fresh ginger. Slice the chili pepper into thin rings.
Rinse the Jasmine rice under cold running water until the water runs clear, then cook it according to the package instructions and keep it warm for serving.
Preparing the caramel sauce and cooking the fish
In a heavy-bottomed saucepan or a ceramic/cast iron pot, heat the sunflower oil together with the brown sugar over medium-low heat. Allow the sugar to melt and turn a golden-amber color, stirring gently.
Chef's tip
For an authentic Vietnamese color, watch the sugar caramelization carefully: it should be a deep golden amber, but not burnt to avoid turning bitter.
You can use any firm white fish, such as cod, pike-perch, or sea bream.
Ingredients
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