Photograph of the finished Climbing Perch Braised with Aubergine

Vietnam · Cá rô kho cà bát

Climbing Perch Braised with Aubergine

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

What to get ready

  • Photograph of Field climbing perch Field climbing perch 2.2 lb
  • Photograph of Large round aubergine Large round aubergine 1.3 lb
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Perilla leaves Perilla leaves 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the eggplant into pieces, soak them in salt water for 20 minutes, and squeeze out the excess water to remove the bitter sap.
  2. 2 Clean the perch, then toss with salt and ginger and pan-fry for 2 minutes on each side.
  3. 3 Caramelize the sugar, then arrange the eggplant slices at the bottom of the pot as a base layer, and place the fish on top.
  4. 4 Pour in fish sauce and 200 ml of water, then simmer over low heat for 30 minutes without stirring.
  5. 5 Eggplant absorbs all the liquid from the stew, so it must be simmered slowly until the liquid evaporates, sprinkling perilla leaves and pepper in the last 3 minutes.

With an appliance

  • Oven 1 hr

    Replace step 4: cover and braise the fish on the middle rack of the oven at 160 degrees for 30 minutes; do not stir, only sprinkle perilla leaves and pepper in the last 3 minutes as in step 5.

Start cooking