Cá Bớp Kho

Cá Bớp Kho is a traditional Vietnamese dish featuring tender, succulent cobia fish simmered in a rich caramel sauce, infused with aromatic spices and herbs. This flavorful and hearty dish is perfect for a satisfying paleo meal, served with steamed vegetables or cauliflower rice.

Ingredients

• Cobia fish fillet - 300 grams
• Coconut aminos - 60 ml
• Coconut sugar - 1 tablespoon
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Black pepper - 1/2 teaspoon
• Ginger - 1 teaspoon, grated
• Fish sauce (optional) - 1 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Water - 150 ml
• Lime - 1, juiced

Steps

1. Rinse the cobia fish fillet under cold water and pat dry with paper towels. Cut the fillet into 2 equal pieces.
2. In a medium bowl, combine coconut aminos, coconut sugar, minced garlic, sliced shallots, black pepper, grated ginger, fish sauce (if using), and lime juice. Mix well to form a marinade.
3. Place the cobia pieces in the marinade and let them sit for at least 15 minutes to absorb the flavors.
4. In a large skillet or pan, heat a little oil over medium heat. Add the marinated fish pieces and sear for about 2-3 minutes on each side until golden brown.
5. Pour the remaining marinade and water into the skillet with the fish. Bring to a gentle simmer and cover the pan. Cook for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Once cooked, sprinkle the chopped cilantro over the top and serve hot with steamed vegetables or cauliflower rice.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Rich in omega-3 fatty acids for heart health.
• High in protein which helps in muscle repair and growth.

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