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Red-Tailed Loach Braised with Pepper
Rate this recipeRed-tailed loach (ca heo) braised with pepper is so rich and delicious that the rice disappears before you know it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
4
Level
Medium
Ingredients
Red-tailed loach (ca heo)
500 g
Fish sauce
3 tablespoon
Sugar
2 tablespoon
MSG
1 tablespoon
Chilies
3 piece
Implementation Steps
01
Use a knife to cut off the heads of the loach and remove the guts, and trim the tails and fins with scissors. Put the fish in a basket with some lemongrass leaves and rub to remove the slime.
02
Marinate: add 3 tablespoons of good fish sauce, 2 tablespoons of sugar, 1 tablespoon of salt and 1 tablespoon of MSG to the fish. Leave to marinate for 20 minutes.
03
Then put water + sugar + a little cooking oil in a pan. Heat gently until the sugar melts and turns amber, then add the minced garlic and fry until fragrant.
04
Add the fish to the pot and simmer gently until the liquid gradually reduces and the fish turns golden. Then add the pork fat and 1 teaspoon of pepper, stir gently, and keep cooking until the fish bubbles and is well coated, then turn off the heat.
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Red-Tailed Loach Braised with Pepper