Cá Kho Thơm | Vietnamese Caramelised Fish with Pineapple
(0)
35 min
Quick
Sezamo
Cá Kho Thơm este un preparat emblematic al bucătăriei vietnameze de familie: bucăți fragede de pește alb gătite la foc domol într-un sos bogat caramelizat cu sos de pește, aromate cu ananas proaspăt dulce-acrișor, eșalotă și piper negru, servite alături de orez Jasmine pufos.
Ingredients
Preparation method
Preparing and marinating the fish
Cut the white fish fillets into bite-sized pieces (about 4-5 cm). In a bowl, marinate the fish with 1 tablespoon of fish sauce, half of the ground black pepper, and 1 teaspoon of brown sugar. Let it rest for 10-15 minutes.
Peel the pineapple and cut it into cubes or small triangular chunks. Finely chop the shallots and garlic cloves, and thinly slice the green chilli pepper.
Caramelising and simmering
In a deep saucepan or heavy-bottomed pan (ideally cast iron or clay pot), heat the 2 tablespoons of sunflower oil together with the remaining brown sugar over medium-low heat. Stir continuously until the sugar melts and takes on a lovely golden amber colour (the traditional caramel sauce nước màu).
Chef's tip
The caramel sauce (nước màu) is the secret to the authentic flavour: watch the sugar carefully so it does not burn, and as soon as it turns amber, immediately add the shallots and garlic.
Fresh pineapple provides not only a sweet and sour flavour that balances the fish sauce, but also natural enzymes that wonderfully tenderise the fish.
15 min
Under an hour
