Photograph of the finished Carp Braised with Galangal

Vietnam · Cá chép kho riềng

Carp Braised with Galangal

1 hr 40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 1.6 kg
  • Photograph of Galangal Galangal 240 g
  • Photograph of Pork belly Pork belly 320 g
  • Photograph of Fish sauce Fish sauce 100 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Fresh green tea leaves Fresh green tea leaves 20 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Chilli Chilli 12
  • Photograph of Shallots Shallots 2
  • Photograph of Oil Oil 120 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the carp, remove all the black membrane from its belly, then cut it into 3 cm thick slices.
  2. 2 Marinate the fish with fish sauce, shallots, and half of the crushed galangal for 30 minutes.
  3. 3 Grind the galangal instead of slicing it; the ground galangal will better infuse into the meat and fish during the long stewing process.
  4. 4 Line the bottom of the clay pot with the remaining galangal slices and thinly sliced pork belly.
  5. 5 Arrange the fish on a plate, caramelize the sugar, then pour strong green tea over it until it just covers the fish.
  6. 6 Simmer over low heat for at least 60 minutes without stirring; the tea water helps firm the fish meat and remove the fishy smell.

With an appliance

  • Pressure cooker 50 min

    Replace step 6: maintain high pressure for 15 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.

Start cooking