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Fish and seafood on your table - health in your house!
- Recipe -
Serves/Makes: 6
Ingredients:
- 6 carp or halibut steaks (about 4 to 6 ounces each)
- 3 tablespoons vegetable oil
- 2 tablespoons finely sliced galangal
- 4 tablespoons Vietnamese fish sauce (nuoc mam)
- 1/2 cup water
- 1/2 to 1 tablespoon Caramel Syrup (see the recipe below)
- Salt and pepper to taste
How to cook Vietnamese Braised Carp with Galangal Sauce:
- Saute carp in oil with galangal.
- Add fish sauce and caramel syrup, braise slowly on both sides until fish is done.
- Season with salt and pepper. Arrange on a platter.
- Serve the Vietnamese Braised Carp with Galangal Sauce with steamed rice.
Caramel Syrup (Nuoc Mau) Ingredients:
- 1 cup water
- 1 cup brown sugar
How to cook Caramel Syrup (Nuoc Mau):
- Bring water and sugar to a boil.
- Stir and reduce until liquid is a dark brown color. Remove from heat, add a few tablespoons of water and stir.
- Pour into a heatproof container.
- Cover with a lid.
Notes:
The Vietnamese Braised Carp with Galangal Sauce recipe very easy to prepare and so good! The Vietnamese name for this recipe is Ca Chep Kho Rieng. Use this recipe with a variety of whole fish, steaks or fillets.
Comments:
* Galangal or galanga - like other members of the ginger family used in Vietnamese cooking, galangal's pungent spiciness freshens the taste of seafood, making it a valued herb in seafood salads and soups.
This recipe for Vietnamese Braised Carp with Galangal Sauce serves/makes: 6
The Vietnamese Braised Carp with Galangal Sauce (Ca Chep Kho Rieng) recipe is adopted from The Food of Vietnam - 1997.
Main Ingredient: Carp (more Carp recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Vietnamese (more Vietnamese recipes)
- Recipe - 2503
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