Cá Lóc Kho Tộ

Cá Lóc Kho Tộ is a flavorful Vietnamese braised snakehead fish dish, infused with aromatic spices and a rich caramel sauce. This high-protein meal is perfect for a satisfying lunch, showcasing the balance of sweet, savory, and umami flavors.

Ingredients

• Snakehead fish - 400g, cleaned and cut into pieces
• Vegetable oil - 2 tablespoons
• Shallots - 3, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, sliced
• Caramel sauce - 2 tablespoons
• Fish sauce - 3 tablespoons
• Soy sauce - 1 tablespoon
• Rock sugar - 1 tablespoon, crushed
• Black pepper - 1 teaspoon
• Chili pepper - 1, sliced (optional)
• Water - 300ml
• Green onions - 2, chopped for garnish
• Fresh coriander - a handful for garnish

Steps

1. Heat the vegetable oil in a clay pot or a heavy skillet over medium heat.
2. Add the chopped shallots and minced garlic, sautéing until fragrant and golden brown.
3. Add the sliced ginger and cook for an additional minute.
4. Carefully place the snakehead fish pieces into the pot, searing each side for about 3-4 minutes until lightly browned.
5. Pour in the caramel sauce, fish sauce, soy sauce, and crushed rock sugar, stirring gently to coat the fish evenly.
6. Add the water and bring to a simmer, then reduce the heat to low, covering the pot.
7. Let the fish braise for about 15-20 minutes, occasionally spooning the sauce over the top.
8. Once the fish is cooked through and the sauce has thickened, sprinkle black pepper and sliced chili pepper on top.
9. Garnish with chopped green onions and fresh coriander before serving.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 0 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.

Tags