Photograph of the finished Lẩu cá bớp

Vietnam · Lẩu cá bớp măng chua

Lẩu cá bớp

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

What to get ready

  • Photograph of Cobia Cobia 2.6 lb
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 1.3 lb
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Herbs Herbs 7.1 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 1.4 oz

Method

  1. 1 Cut the sea bass into 3 cm thick slices; sea bass has firm flesh, so cutting it thick won't cause it to fall apart.
  2. 2 Boil the fish heads and bones with 1.2 liters of water and lemongrass for 20 minutes, then strain to obtain the broth.
  3. 3 Boil the bamboo shoots twice, then stir-fry them with a little fish sauce for 6 minutes to allow the flavors to infuse.
  4. 4 Add bamboo shoots, tomatoes, and tamarind juice to the pot, then season with fish sauce and chili peppers.
  5. 5 Dip the fish slices in the broth for 4 minutes before eating; do not cook the whole pot at once because overcooked sea bass will become mushy.

With an appliance

  • Pressure cooker 50 min

    Replace step 2: simmer the fish head and bones with lemongrass under high pressure for 6 minutes, then quickly release the pressure and carefully strain the broth; step 5 still involves blanching the fish slices with the lid open for exactly 4 minutes to prevent the fish from falling apart.

Start cooking