Cá Nục Kho Khế Chua (Braised Mackerel with Sour Starfruit)

30 mins
Serves 1
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Directions

  1. 1Heat a pot on the stove and add 50 ml of cooking oil.
  2. 2Heat a pot on the stove and add 50 ml of cooking oil.
  3. 3Heat a pot on the stove and add 50 ml of cooking oil.
  4. 4Crush 3 shallots and 3 cloves of garlic. Cut 1 horn chili.
  5. 5Crush 3 shallots and 3 cloves of garlic. Cut 1 horn chili.
  6. 6Crush 3 shallots and 3 cloves of garlic. Cut 1 horn chili.
  7. 7Add the crushed shallots, garlic, and horn chili to the hot oil and stir-fry until fragrant and golden.
  8. 8Add the crushed shallots, garlic, and horn chili to the hot oil and stir-fry until fragrant and golden.
  9. 9Add the crushed shallots, garlic, and horn chili to the hot oil and stir-fry until fragrant and golden.
  10. 10Add 1 teaspoon of chili powder and 1 gram of pepper, stir-fry until fragrant, then add 400 ml of filtered water.
  11. 11Add 1 teaspoon of chili powder and 1 gram of pepper, stir-fry until fragrant, then add 400 ml of filtered water.
  12. 12Add 1 teaspoon of chili powder and 1 gram of pepper, stir-fry until fragrant, then add 400 ml of filtered water.
  13. 13Season with 10 grams of seasoning powder, 30 grams of sugar, and 40 ml of fish sauce.
  14. 14Season with 10 grams of seasoning powder, 30 grams of sugar, and 40 ml of fish sauce.
  15. 15Season with 10 grams of seasoning powder, 30 grams of sugar, and 40 ml of fish sauce.
  16. 16Add 2 bird's eye chilies, either crushed or cut in half.
  17. 17Add 2 bird's eye chilies, either crushed or cut in half.
  18. 18Add 2 bird's eye chilies, either crushed or cut in half.
  19. 19Slice 150 grams of sour starfruit about 2mm thick. Place half of the starfruit slices at the bottom of the pot.
  20. 20Slice 150 grams of sour starfruit about 2mm thick. Place half of the starfruit slices at the bottom of the pot.
  21. 21Slice 150 grams of sour starfruit about 2mm thick. Place half of the starfruit slices at the bottom of the pot.
  22. 22Clean 0.5 kg of mackerel, remove scales and tough parts, soak in salt water for one hour, rinse thoroughly, and cut each fish in half.
  23. 23Clean 0.5 kg of mackerel, remove scales and tough parts, soak in salt water for one hour, rinse thoroughly, and cut each fish in half.
  24. 24Clean 0.5 kg of mackerel, remove scales and tough parts, soak in salt water for one hour, rinse thoroughly, and cut each fish in half.
  25. 25Place the cut mackerel pieces into the pot on top of the starfruit.
  26. 26Place the cut mackerel pieces into the pot on top of the starfruit.
  27. 27Place the cut mackerel pieces into the pot on top of the starfruit.
  28. 28Layer the remaining half of the sliced starfruit on top of the fish.
  29. 29Layer the remaining half of the sliced starfruit on top of the fish.
  30. 30Layer the remaining half of the sliced starfruit on top of the fish.
  31. 31Braised the fish over low heat for 30 minutes until the sauce thickens.
  32. 32Braised the fish over low heat for 30 minutes until the sauce thickens.
  33. 33Braised the fish over low heat for 30 minutes until the sauce thickens.
  34. 34After 20 minutes of braising, the sauce will have reduced and thickened.
  35. 35After 20 minutes of braising, the sauce will have reduced and thickened.
  36. 36After 20 minutes of braising, the sauce will have reduced and thickened.
  37. 37Serve the braised mackerel with starfruit on a plate.
  38. 38Serve the braised mackerel with starfruit on a plate.
  39. 39Serve the braised mackerel with starfruit on a plate.

Ingredients

  • 50 ml cooking oil
  • 50 ml cooking oil
  • 50 ml cooking oil
  • 3 bulbs crushed shallots
  • 3 bulbs crushed shallots
  • 3 bulbs crushed shallots
  • 3 bulbs crushed garlic
  • 3 bulbs crushed garlic
  • 3 bulbs crushed garlic
  • 1 fruit horn chili
  • 1 fruit horn chili
  • 1 fruit horn chili
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 g pepper
  • 1 g pepper
  • 1 g pepper
  • 400 ml filtered water
  • 400 ml filtered water
  • 400 ml filtered water
  • 10 g seasoning powder
  • 10 g seasoning powder
  • 10 g seasoning powder
  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 40 ml fish sauce (Chef Vo Quoc brand)
  • 40 ml fish sauce (Chef Vo Quoc brand)
  • 40 ml fish sauce (Chef Vo Quoc brand)
  • 2 fruits bird's eye chilies, crushed or halved
  • 2 fruits bird's eye chilies, crushed or halved
  • 2 fruits bird's eye chilies, crushed or halved
  • 150 g sour starfruit, thinly sliced (2mm thick)
  • 150 g sour starfruit, thinly sliced (2mm thick)
  • 150 g sour starfruit, thinly sliced (2mm thick)
  • 0.5 kg mackerel, cleaned, descaled, tough parts removed, soaked in salt water for 1 hour, rinsed, and cut in half
  • 0.5 kg mackerel, cleaned, descaled, tough parts removed, soaked in salt water for 1 hour, rinsed, and cut in half
  • 0.5 kg mackerel, cleaned, descaled, tough parts removed, soaked in salt water for 1 hour, rinsed, and cut in half

Equipment

potknifemortar and pestle

Tips

  • To remove the fishy smell from mackerel, use horn chili.
  • When using Chef Vo Quoc brand fish sauce, you don't need to add MSG.
  • For spicier taste, add 5-7 bird's eye chilies.
  • Do not slice the starfruit too thin, about 2mm thick is ideal.
  • Do not peel the edges of the starfruit, as they will soften during cooking.
  • When cleaning mackerel, remove the hard 'keel' part for better texture when cooked.
  • Ensure to thoroughly descale the mackerel.
  • If the dish becomes too sour, add 5-10g of sugar to balance the taste.
  • Do not use too much starfruit; for 0.5 kg of fish, use only 150g starfruit.