越式砂锅鲶鱼煲 - Vietnamese Braised Catfish in Clay Pot

越式砂锅鲶鱼煲 - Vietnamese Braised Catfish in Clay Pot


多谢”多吉” 那天的贴, 让我做成了一直想学的菜, 我是照原方子做的,


多吉的原贴在这里:

http://bbs.wenxuecity.com/salmon/1078531.html

Here is a copy:

Ca Kho To Vietnamese Braised Fish Steak in Clay Pot

用料Ingredients: （记着要用砂锅，下面的中文说明是我的改良版实战菜谱，其余的英文成份要照做）

1 lb salmon steaks (连骨带皮三文鱼中段，我每次做两块，约1.6磅)
4 tbs fish sauce（代用品：马来冬荫功海鲜酱，大一点的中国超市里都会有专门的东南亚isle）
3 tbs 红糖 brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce（代用品：Thailand Palm sugar）
1 can of young coconut juice（代用品：Coconut Toast Spread，3 tbs 3小勺）
1 Thai chili，thinly sliced, optional（代用品：老干妈辣酱，1小勺）
3 tbs 植物油，无色烹饪酒1杯，恒顺香醋1小勺


具体操作流程参考：
http://www.theravenouscouple.com/2009/08/ca-kho-to-vietnamese-braised-fish-in-clay-pot.html

Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinade fish. Allow to sear and brown for about 2-3 min before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.


那我就不多说啦, 上图吧, 只是提醒一下, 我的鱼是2.5LB大, 用了同样量的调味料, 我想如果用1LB的鱼可能会太咸和太甜. 看你们口味如何再调整.














蒜炒空心菜:



那个焦糖浆可用这 美国的molasses代替, 它略带甜味, 亚洲的”coco caramel syrup” 略带酸味, 而且更带焦味, 几乎是smoky flavor.

自己做的话用1杯椰糖加1杯水,在锅里熬成焦糖浆.