Photograph of the finished Fish Roe Braised with Turmeric

Vietnam · Trứng cá kho nghệ

Fish Roe Braised with Turmeric

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish roe Snakehead fish roe 2.2 lb
  • Photograph of Fresh turmeric Fresh turmeric 4.9 oz
  • Photograph of Pork belly Pork belly 9.9 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Gently rinse the fish's ovaries under running water without squeezing; squeezing will break the membrane and release the eggs.
  2. 2 Blanch the ovaries in warm water at 60 degrees Celsius for 40 seconds to tighten the membranes.
  3. 3 Sauté diced pork belly until the fat renders, then add crushed turmeric and stir for 60 seconds.
  4. 4 Arrange the egg yolks in a pot, then pour in fish sauce, sugar, and 100 ml of water.
  5. 5 Simmer over low heat for 15 minutes, tilting the pot only and not stirring with chopsticks.
  6. 6 Simmer for 5 minutes until the turmeric sauce coats the ingredients, then sprinkle with pepper, green onions, and chili peppers.

With an appliance

  • Oven 35 min

    Replace step 5: cover and simmer the fish roe in the middle rack of the oven at 160 degrees for 15 minutes; step 6: keep the lid open and simmer for 5 minutes on the stovetop without stirring.

Start cooking