Photograph of the finished Catfish Braised with Turmeric

Vietnam · Cá lăng kho nghệ

Catfish Braised with Turmeric

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

What to get ready

  • Photograph of Catfish fillet Catfish fillet 1.4 kg
  • Photograph of Fresh turmeric Fresh turmeric 160 g
  • Photograph of Chinese onion (cu nen) Chinese onion (cu nen) 160 g
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Crush fresh turmeric to extract the juice, then marinate the catfish fillets with turmeric, fish sauce, and pepper for 20 minutes.
  2. 2 Use fresh turmeric, crushed to extract the juice, not turmeric powder, as turmeric powder has a bitter taste and a dull color.
  3. 3 Sauté crushed shallots in oil for 90 seconds until fragrant and pungent.
  4. 4 Arrange the fish in an earthenware pot, pour in enough water to cover them, and simmer over low heat for 20 minutes.
  5. 5 Do not stir the fish; simply ladle the broth over it every 5 minutes.
  6. 6 Simmer for 8 minutes until the sauce thickens to a golden color, then sprinkle with pepper, green onions, and chili peppers.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: low pressure cooking for 6 minutes, then quickly release the pressure, then open the lid and boil for 8 minutes until reduced.

Start cooking