Photograph of the finished Braised Fish Cake with Marbled Egg

Vietnam · Chả cá kho vân trứng

Braised Fish Cake with Marbled Egg

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish balls Fish balls 1.9 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Pan-fry the fish balls for 3 minutes on each side until the outside is golden brown.
  2. 2 Caramelize the sugar until it turns a reddish-brown color, then sauté the shallots until purple, and add the fish cakes, stirring to coat them in the color.
  3. 3 Pour 200 ml of water with soy sauce and simmer over low heat for 12 minutes.
  4. 4 Beat the eggs until well combined, then pour in a thin stream around the edge of the pan and do not stir for 30 seconds.
  5. 5 This pouring method creates streaks of egg on the surface of the broth; stirring immediately will cause the egg to crumble.

With an appliance

  • Microwave 35 min

    Replace step 3: loosely cover the bowl of fish cake with soy sauce and microwave at 800 W for 6 minutes; transfer to the pan and pour in the egg mixture in a thin stream in step 4 to create the egg marbled effect.

Start cooking