Photograph of the finished Ribbonfish Braised with Onion and Ginger

Vietnam · Cá hố kho hành gừng

Ribbonfish Braised with Onion and Ginger

50 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ribbonfish Ribbonfish 1.4 kg
  • Photograph of Ginger Ginger 140 g
  • Photograph of Spring onion Spring onion 200 g
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Chilli Chilli 8
  • Photograph of Shallots Shallots 1.6
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Gently scrape off the silvery outer layer of the mackerel, then cut it into 5 cm pieces and toss with salt and ginger.
  2. 2 Pan-fry both sides of the fish fillets for 3 minutes until the skin is seared before braising.
  3. 3 Mackerel has soft, thin flesh, so it needs to be pan-fried first; braising it raw will cause the pieces to fall apart completely.
  4. 4 Line the bottom of the pot with the stems of green onions and slices of ginger, then arrange the fish on top of this layer.
  5. 5 Caramelize the sugar, then pour in the fish sauce along with 150 ml of water and simmer over low heat for 20 minutes.
  6. 6 Simmer for 6 minutes until reduced, then sprinkle with pepper, chili, and the green onion leaves.

With an appliance

  • Oven 50 min

    Replace step 5: cover and braise the mackerel on the ginger and onion layer in the middle rack of the oven at 160 degrees for 20 minutes; step 6: keep the lid open and simmer for 6 minutes on the stovetop, without stirring the fish.

Start cooking