Cá Lóc Nấu Ngải Cứu

Cá Lóc Nấu Ngải Cứu is a fragrant and nourishing Vietnamese dish featuring snakehead fish simmered with mugwort, creating a delightful fusion of flavors. This Paleo-friendly recipe is light yet satisfying, perfect for a healthy meal.

Ingredients

• Snakehead fish fillets - 300 grams
• Mugwort (ngải cứu) - 100 grams, fresh
• Coconut milk - 200 ml
• Fish sauce - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 inch, sliced
• Shallots - 2, thinly sliced
• Lemongrass - 1 stalk, bruised
• Turmeric powder - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Water - 200 ml
• Salt - to taste

Steps

1. Heat olive oil in a pot over medium heat, then add minced garlic, sliced shallots, and ginger. Sauté until fragrant.
2. Add the bruised lemongrass and turmeric powder, stirring for another minute.
3. Pour in the coconut milk and water, and bring to a gentle simmer.
4. Add the fish fillets to the pot, and season with fish sauce, black pepper, and salt to taste. Cook for about 10 minutes until the fish is cooked through.
5. Gently fold in the fresh mugwort leaves, allowing them to wilt in the broth for about 2-3 minutes.
6. Remove from heat and serve hot, garnished with additional mugwort or fresh herbs if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 24 g
• Saturated Fat: 20 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Mugwort has anti-inflammatory properties and aids digestion.

Tags