Vietnamese · Dinner
Steamed Rice with Braised Fish (Low-Chol)
White fish fillet braised in a caramel-tinged sauce of fish sauce, shallot and black pepper, spooned over steamed jasmine rice. The braise turns dark and glossy as it reduces, finished with scallion and a scatter of chili for a savory, faintly sweet Vietnamese kho, served with cucumber slices.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
392Calories
37.6gProtein
6.1gFat
47.8gCarbs
14.9gSugar
1.1gFiber
1210mgSodium
74mgChol
1.1gSat Fat
650mgPotassium
55mgCalcium
1.8mgIron
1.6mcgVitamin B12
6.5mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat the fish fillet dry, then slice the shallot, scallion and chili thinly on a cutting board.
2
Heat the vegetable oil and sugar in a small clay pot over medium heat 3 to 4 minutes, swirling constantly, until deep amber.
3
Carefully pour in the water and fish sauce, standing back as it will bubble hard; stir over medium heat 1 minute.
4
Add the fish pieces and shallot to the pot, spoon sauce over the top, cover and simmer over medium-low heat 12 to 15 minutes until the fish flakes easily.
5
Uncover and simmer over medium heat 3 to 5 minutes, tilting gently, until the sauce clings glossy to the fish rather than pooling thin around it, then scatter the black pepper, scallion and chili over the fish.
6
Plate
Spoon the steamed jasmine rice into a bowl, place the fish and sauce alongside, and add the cucumber slices on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white-fish fillet (cod or catfish steak)
- 2 tbsp2 tbsp fish-sauce
- 2 tbsp2 tbsp sugar-white, for caramel
- 22 small shallot
- 1/2 tsp1/2 tsp black-pepper
- 22 scallion
- 11 chili-fresh (optional)
- 1 1/3 cup220g jasmine-rice-cooked
- 2/3 cup160ml water
- 1 tsp1 tsp vegetable-oil
- 44 thin cucumber slices, to serve
