Photograph of the finished Fish Braised with Green Banana

Vietnam · Cá kho chuối xanh

Fish Braised with Green Banana

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

What to get ready

  • Photograph of Carp Carp 3.1 lb
  • Photograph of Green bananas Green bananas 2.2 lb
  • Photograph of Pork belly Pork belly 11.3 oz
  • Photograph of Fresh turmeric Fresh turmeric 4.2 oz
  • Photograph of Fermented rice Fermented rice ⅔ cup
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Perilla leaves Perilla leaves 3.5 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the green bananas, cut them into pieces, and immediately soak them in rice water for 15 minutes to remove the sap.
  2. 2 Soaking bananas in rice water is a way to keep them from turning black; soaking them in regular water will leave the whole pot gray and murky.
  3. 3 Toss the fish with salt and ginger, then rinse and cut into 3 cm thick pieces.
  4. 4 Sauté the pork belly with shallots and crushed turmeric, then add the bananas and stir-fry for 4 minutes.
  5. 5 Arrange the fish on top of the banana leaves, then pour in the fermented rice paste mixed with fish sauce and just enough water to cover the fish.
  6. 6 Simmer over low heat for 45 minutes until the bananas are soft and have absorbed the flavors, then add the perilla leaves and chili peppers just before turning off the heat.

With an appliance

  • Pressure cooker 45 min

    Replace step 6: low-pressure storage for 12 minutes, then release the pressure naturally; add perilla leaves after opening the lid.

Start cooking