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Vietnamese Braised Carp with Galangal Sauce Recipe

Submit a photo for the recipe: Vietnamese Braised Carp with Galangal Sauce 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) Recipe

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)

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