Cá Lóc Kho Tương

Cá Lóc Kho Tương is a flavorful Vietnamese dish featuring snakehead fish braised in a rich fermented soybean sauce, complemented by vibrant herbs and spices. This healthy seafood dish is both comforting and packed with umami, making it a delightful meal for any occasion.

Ingredients

• Snakehead fish - 300g
• Fermented soybean paste (tương) - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Bird's eye chili - 1, sliced (optional)
• Cooking oil - 1 tablespoon
• Sugar - 1 teaspoon
• Water - 200ml
• Fresh coriander - a handful, for garnish
• Spring onion - 2, chopped, for garnish
• Black pepper - to taste
• Salt - to taste

Steps

1. Clean and cut the snakehead fish into 2-3 large pieces, then pat dry with paper towels.
2. In a pan, heat the cooking oil over medium heat and sauté the chopped shallots, minced garlic, and grated ginger until fragrant.
3. Add the fermented soybean paste to the pan and stir well to combine with the aromatics.
4. Add the snakehead fish pieces to the pan, gently coating them with the sauce, and cook for about 2-3 minutes on each side until slightly browned.
5. Sprinkle sugar over the fish, then pour in the water. Add salt and black pepper to taste, and bring to a simmer.
6. Cover the pan and let it braise on low heat for 15-20 minutes until the fish is cooked through and the sauce thickens slightly.
7. Taste and adjust seasoning if necessary, adding sliced chili for extra heat if desired.
8. Serve the Cá Lóc Kho Tương hot, garnished with fresh coriander and chopped spring onions, alongside steamed jasmine rice.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Contains omega-3 fatty acids, beneficial for heart health.

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