Vietnamese · Dinner
Steamed Rice with Braised Fish
White fish fillet braised in a caramel-tinged sauce of fish sauce, garlic, shallot and ginger, finished with black pepper and scallion, served over steamed jasmine rice. The technique mirrors Vietnamese ca kho, balancing savoury, sweet and slightly bitter caramel notes in one bowl.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
438Calories
38.9gProtein
8.4gFat
48.6gCarbs
19.3gSugar
1.6gFiber
2340mgSodium
88mgChol
1.6gSat Fat
780mgPotassium
75mgCalcium
2.4mgIron
2.4mcgVitamin B12
6mgVitamin C
Goes well with
Sauvignon Blanc
local
Vietnamese iced tea (Trà đá)
international
gluten-free
protein-rich
low-calorie
gluten-free
Instructions
1
Prep
Pat the fish steaks dry and season both sides with a pinch of black pepper. Thinly slice the shallot, mince the garlic, and julienne the ginger.
2
Melt
Heat the vegetable oil in a small pot over medium heat. Add the brown sugar and swirl for 2–3 minutes until deep amber caramel forms.
3
Deglaze
Pour in the water and tamari, standing back as it bubbles. Stir until the caramel fully dissolves into a smooth dark liquid, about 1 minute.
4
Simmer
Add the shallot, garlic, ginger and fish sauce. Simmer over medium-low heat for 3 minutes until the shallot softens.
5
Braise
Nestle the fish steaks into the sauce, spoon liquid over the top, cover and braise over low heat for 12–15 minutes until the fish flakes easily and the sauce thickens to a glossy coating.
6
Finish
Scatter the sliced scallion and remaining black pepper over the fish. Let it rest off heat for 1 minute.
7
Plate
Spoon the jasmine rice into a bowl, top with the braised fish steaks, and pour the remaining caramel sauce over both.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet, cut into 2 thick steaks
- 2 tbsp2 tbsp brown sugar
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp soy-sauce-tamari
- 22 shallot
- 4 cloves4 cloves garlic
- 11 in (3cm) piece ginger-fresh
- 2/3 cup160ml water
- 1 tsp1 tsp black pepper
- 22 scallion
- 1 tsp1 tsp vegetable oil
- 1 1/3 cup260g cooked jasmine rice
