Photograph of the finished Loach Braised with Lemongrass

Vietnam · Cá chạch kho sả

Loach Braised with Lemongrass

1 hr Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Loach Loach 3.1 lb
  • Photograph of Lemongrass Lemongrass 7.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 2.5 oz
  • Photograph of Fresh turmeric Fresh turmeric 3.5 oz
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Shallots Shallots 1.6
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Toss the loach with coarse salt and ash or flour, then rinse several times to remove the slime.
  2. 2 If the eels are still slimy, the entire stew will have a strong, fishy smell; this is the crucial step.
  3. 3 Cut the lemongrass into sections and crush them, reserving a portion to finely chop for marinating.
  4. 4 Marinate the fish with chopped lemongrass, crushed turmeric, and fish sauce for 20 minutes.
  5. 5 Line the bottom of the clay pot with crushed lemongrass stalks, then arrange the fish on top and pour in the melted sugar.
  6. 6 Simmer over the lowest heat for 30 minutes without stirring, then reduce the liquid for 8 minutes and sprinkle with pepper and chili.

With an appliance

  • Pressure cooker 40 min

    Replace step 6: low pressure cooking for 8 minutes, then release the pressure naturally, then open the lid and boil for 8 minutes until the liquid evaporates.

Start cooking