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Ca Kho Gung, or Ginger Braised Fish, is a beloved dish from the vibrant cuisine of Vietnam. This recipe showcases the delightful combination of fish and ginger, which adds a burst of flavor and warmth. Traditionally, this dish is cooked in clay pots, which can infuse a smoky taste that enhances the overall experience. Ca Kho Gung holds a special place in Vietnamese culture as it represents family gatherings and shared meals, often enjoyed during celebrations and special occasions.
This dish is popular because it is not only delicious but also easy to prepare. The tender fish is braised in a savory sauce, making it perfect for serving over a bowl of steaming rice. Whether you are a fan of fish or looking to try something new, Ginger Braised Fish is sure to delight your taste buds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh fish (catfish or tilapia) | 500 grams |
| Ginger (sliced) | 50 grams |
| Fish sauce | 3 tablespoons |
| Sugar | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Shallots (sliced) | 2 |
| Black pepper | 1 teaspoon |
| Vegetable oil | 2 tablespoons |
| Water | 1 cup |
Step-by-Step Instructions
- Prepare the fish: Clean the fish thoroughly and cut it into large pieces.
- Marinate: In a bowl, combine the fish pieces with fish sauce, minced garlic, black pepper, and sugar. Let it marinate for about 15-20 minutes.
- Cook the ginger: In a pan, heat the vegetable oil over medium heat. Add sliced ginger and shallots, and sauté until fragrant.
- Add the fish: Place the marinated fish into the pan and gently cook for about 4-5 minutes on each side until it starts to brown.
- Braise: Pour in the water, cover the pan, and let it simmer for about 15-20 minutes. Stir occasionally to ensure even cooking.
- Serve: Once the fish is cooked through and the sauce has thickened, remove from heat. Serve hot with steamed rice and enjoy!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 250 | 12% |
| Protein | 30 grams | 60% |
| Carbohydrates | 10 grams | 3% |
| Fats | 10 grams | 15% |
| Sodium | 600 mg | 26% |
| Vitamin A | 5% DV | 5% |
Tips and Tricks
- Fish choices: While catfish is traditional, you can also use tilapia or any firm white fish.
- Sweetness: Adjust the sugar to taste; you can substitute brown sugar for a richer flavor.
- Extra flavor: Add slices of chili if you like a little heat in your dish.
- Common mistakes: Avoid overcooking the fish; it should be tender but not mushy.
FAQs
What type of fish is best for Ca Kho Gung?
The best fish for Ca Kho Gung is catfish, but tilapia or any other firm white fish can also work well.
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely before cooking.
Is this dish spicy?
Ca Kho Gung is not traditionally spicy, but you can add chili for some heat if desired.
What’s the best way to serve Ca Kho Gung?
This dish is best served hot over steamed rice, soaking up the flavorful sauce.
Can I make this dish ahead of time?
Yes, Ginger Braised Fish can be made ahead of time and reheated. The flavors often improve overnight!
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What can I serve with Ca Kho Gung?
It pairs wonderfully with steamed vegetables or a light salad to balance the meal.
Is Ca Kho Gung suitable for people with dietary restrictions?
This dish contains fish and fish sauce, so it’s not suitable for vegetarians. However, you can try tofu as a substitute for a vegetarian version.
How long does it take to prepare Ca Kho Gung?
Total preparation time is about 45 minutes, including marinating and cooking time.
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