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

Name: Cá Nục Kho Khế Chua (Braised Mackerel with Sour Starfruit)
Total time: 30 min
Cuisine: Thai
Ingredients: 50 ml cooking oil; 3 bulbs crushed shallots; 3 bulbs crushed garlic; 1 fruit horn chili; 1 tsp chili powder; 1 g pepper; 400 ml filtered water; 10 g seasoning powder; 30 g sugar; 40 ml fish sauce (Chef Vo Quoc brand); 2 fruits bird's eye chilies, crushed or halved; 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

30m

Serves 1

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

facebook.com

30m

Serves 1

Directions

1Heat a pot on the stove and add 50 ml of cooking oil.
2Crush 3 shallots and 3 cloves of garlic. Cut 1 horn chili.
3Add the crushed shallots, garlic, and horn chili to the hot oil and stir-fry until fragrant and golden.
4Add 1 teaspoon of chili powder and 1 gram of pepper, stir-fry until fragrant, then add 400 ml of filtered water.
5Season with 10 grams of seasoning powder, 30 grams of sugar, and 40 ml of fish sauce.
6Add 2 bird's eye chilies, either crushed or cut in half.
7Slice 150 grams of sour starfruit about 2mm thick. Place half of the starfruit slices at the bottom of the pot.
8Clean 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.
9Place the cut mackerel pieces into the pot on top of the starfruit.
10Layer the remaining half of the sliced starfruit on top of the fish.
11Braised the fish over low heat for 30 minutes until the sauce thickens.
12After 20 minutes of braising, the sauce will have reduced and thickened.
13Serve the braised mackerel with starfruit on a plate.

Ingredients

50 ml cooking oil
3 bulbs crushed shallots
3 bulbs crushed garlic
1 fruit horn chili
1 tsp chili powder
1 g pepper
400 ml filtered water
10 g seasoning powder
30 g sugar
40 ml fish sauce (Chef Vo Quoc brand)
2 fruits bird's eye chilies, crushed or halved
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

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.

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

30m

Serves 1

facebook.com

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

facebook.com

30m

Serves 1

Directions

1Heat a pot on the stove and add 50 ml of cooking oil.
2Crush 3 shallots and 3 cloves of garlic. Cut 1 horn chili.
3Add the crushed shallots, garlic, and horn chili to the hot oil and stir-fry until fragrant and golden.
4Add 1 teaspoon of chili powder and 1 gram of pepper, stir-fry until fragrant, then add 400 ml of filtered water.
5Season with 10 grams of seasoning powder, 30 grams of sugar, and 40 ml of fish sauce.
6Add 2 bird's eye chilies, either crushed or cut in half.
7Slice 150 grams of sour starfruit about 2mm thick. Place half of the starfruit slices at the bottom of the pot.
8Clean 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.
9Place the cut mackerel pieces into the pot on top of the starfruit.
10Layer the remaining half of the sliced starfruit on top of the fish.
11Braised the fish over low heat for 30 minutes until the sauce thickens.
12After 20 minutes of braising, the sauce will have reduced and thickened.
13Serve the braised mackerel with starfruit on a plate.

Ingredients

50 ml cooking oil
3 bulbs crushed shallots
3 bulbs crushed garlic
1 fruit horn chili
1 tsp chili powder
1 g pepper
400 ml filtered water
10 g seasoning powder
30 g sugar
40 ml fish sauce (Chef Vo Quoc brand)
2 fruits bird's eye chilies, crushed or halved
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

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.