Photograph of the finished Tilapia Braised with Wild Betel Leaf

Vietnam · Cá rô phi kho lá lốt

Tilapia Braised with Wild Betel Leaf

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tilapia Tilapia 1 kg
  • Photograph of Wild betel leaves Wild betel leaves 120 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Ginger Ginger 40 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the fish, make diagonal cuts on both sides, then toss with salt and ginger and rinse again.
  2. 2 Line the bottom of the pot with a layer of betel leaves, then arrange the fish on top; this layer of leaves prevents burning and infuses the fish with aroma from below.
  3. 3 Caramelize the sugar until it turns into a brown color, then pour it over the fish along with fish sauce and shallots.
  4. 4 Simmer over low heat for 25 minutes without stirring; simply tilt the pot to pour the braising liquid over the surface.
  5. 5 Add more betel leaves over the fish at the last 5 minutes, then sprinkle with pepper and chopped chili.

With an appliance

  • Oven 50 min

    Replace step 4: cover and braise the fish on the middle rack of the oven at 160 degrees for 25 minutes; add more betel leaves in the last 5 minutes as in step 5 and do not turn the fish.

Start cooking