Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Savoury, peppery braised fish — Vietnam.
Equipment: Wide pan with lid
Measures and names
Ingredients
- 1 tbsp oil
- 2 cod or pollock fillets, cut into chunks
- 2 tbsp fish sauce
- 2 garlic cloves
- thumb of ginger
- 2 spring onions (scallions), sliced
- 1 tsp black pepper
- 1 red chilli, sliced
- Squeeze of lime
- Stir-fried greens, to serve
Method
- Heat a little oil in a wide pan and cook the garlic, ginger and the white parts of the spring onion for 1 minute, until fragrant.
- Add the fish sauce, black pepper, chilli and a good splash of water, and bring to a simmer.
- Add the fish chunks, cover, and simmer gently for about 8 minutes, spooning the sauce over once or twice, until the fish flakes.
- Taste — the fish sauce and pepper carry the dish; no salt needed.
- Finish with a squeeze of lime and the green spring onion tops, and serve with stir-fried greens.
Swaps and tips
Traditional cá kho uses caramel; here the fish sauce and black pepper carry the savoury depth instead. Serve with greens, not rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 5 g | 1 g | 2 g | 154 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
