Photograph of the finished Carp braised with pickled mustard greens

Vietnam · Cá chép om dưa

Carp braised with pickled mustard greens

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 1.8 lb
  • Photograph of Pickled mustard greens Pickled mustard greens 11.3 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Dill Dill 2.8 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Scale the carp, remove the gills and intestines, rub with salt and ginger, then rinse thoroughly and cut into 3 cm thick pieces.
  2. 2 Fry the fish in hot oil for 6 minutes on each side until the skin is golden brown and doesn't fall apart when braised.
  3. 3 Squeeze out excess water from the pickled mustard greens, then stir-fry them with dried onions and tomatoes for 5 minutes to bring out the sour flavor.
  4. 4 Arrange the fish in the pot, cover with pickled mustard greens, pour in enough broth to cover, and season with fish sauce.
  5. 5 Simmer over low heat for 30 minutes until the fish is tender and has absorbed the sour flavor. Sprinkle with dill, green onions, and chili peppers, then turn off the heat.

With an appliance

  • Oven 1 hr

    Replace step 5: cover with a lid and bake in the oven at 160 degrees for 30 minutes; the heat will surround the pot, preventing the fish from falling apart and the pickles from sticking to the bottom.

Start cooking