Recipes - Vietnamese

Ca Kho Dua (Caramelised Fish in Young Coconut Juice)
Ca-Kho-Dua


Ca Kho Dua is a common Vietnamese dish of braised marinated fish coated with caramelised palm sugar. This dish is complemented by a pork belly, which adds depth to this irresistible sweet, spicy and savoury combination.
Cooking Time: < 15mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese









Ingredients:

500g basa, silver perch or cod cutlets
60ml vegetable oil
2 tbsp shaved palm sugar (jaggery)
2 garlic cloves (chopped finely)
200g boneless pork belly (sliced finely)
200ml young coconut juice
4 green onions (white part only)
½ tsp freshly ground black pepper
1 chilli (sliced)

Marinade

1 garlic clove (chopped)
1 red shallot (diced)
1 tbsp shaved palm sugar (jaggery)
2 tbsp fish sauce
2 tbsp oyster sauce
1 tsp sesame oil




Steps:
  1. Combine the marinade ingredients in a mixing bowl and mix well. Add the fish and coat it in the marinade ingredients. Cover and let it marinate for 10 mins.
  2. Put wok/frying pan on the stove on low heat. Add vegetable oil and palm sugar. Cook until the sugar has caramelised, stirring the mixture a little as it starts to colour.
  3. Add in the garlic and pork belly, and stir-fry for 2 mins, then immediately add the marinated fish. Coat the fish with the caramel, and cook for 1 min.
  4. Stir in the coconut juice and simmer for a further 6 mins. Skim off any impurities that rise to the surface.
  5. Sprinkle spring onion, pepper and chilli over the top, and serve.

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Ca Kho Dua (Caramelised Fish in Young Coconut Juice)

Ca Kho Dua (Caramelised Fish in Young Coconut Juice)

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Ca Kho Dua is a common Vietnamese dish of braised marinated fish coated with caramelised palm sugar. This dish is complemented by a pork belly, which adds depth to this irresistible sweet, spicy and savoury combination.

Cooking Time: < 15mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese
Ingredients

500g basa, silver perch or cod cutlets
60ml vegetable oil
2 tbsp shaved palm sugar (jaggery)
2 garlic cloves (chopped finely)
200g boneless pork belly (sliced finely)
200ml young coconut juice
4 green onions (white part only)
½ tsp freshly ground black pepper
1 chilli (sliced)

Marinade

1 garlic clove (chopped)
1 red shallot (diced)
1 tbsp shaved palm sugar (jaggery)
2 tbsp fish sauce
2 tbsp oyster sauce
1 tsp sesame oil

Instructions
  1. Combine the marinade ingredients in a mixing bowl and mix well. Add the fish and coat it in the marinade ingredients. Cover and let it marinate for 10 mins.
  2. Put wok/frying pan on the stove on low heat. Add vegetable oil and palm sugar. Cook until the sugar has caramelised, stirring the mixture a little as it starts to colour.
  3. Add in the garlic and pork belly, and stir-fry for 2 mins, then immediately add the marinated fish. Coat the fish with the caramel, and cook for 1 min.
  4. Stir in the coconut juice and simmer for a further 6 mins. Skim off any impurities that rise to the surface.
  5. Sprinkle spring onion, pepper and chilli over the top, and serve.

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