This recipe transports you to the heart of a Vietnamese Tet celebration with its star ingredient: succulent sea bass, braised to perfection in a rich, savory broth. The tender fish is beautifully complemented by the vibrant crunch of homemade pickled cabbage, a classic pairing that delivers a delightful balance of sweet, sour, and umami flavors. This dish, traditionally enjoyed during the Lunar New Year, represents prosperity and good fortune, making it a celebratory centerpiece worthy of any special occasion. Its aromatic spices and satisfying textures promise a culinary journey that's both comforting and unforgettable.
Beyond the festive symbolism, this braised sea bass with pickled cabbage is surprisingly easy to make, even for those new to Vietnamese cuisine. The detailed instructions and helpful tips provided will guide you through each step of the process, ensuring a delicious result every time. Ready to create your own taste of Tet? Let's dive into the step-by-step instructions below.
Tools Needed
- Bowl
- Knife
- Pan
- Stove
- Aluminum Tray
Ingredients
- Sea Bass: 2 (1kg each)
- Pickled Cabbage: 1kg
- Tomatoes: 0.5kg
- Shallots
- Garlic
- Onion
- Pork Belly: 300g
- Green Onions
- Cilantro
- Salt
- Vinegar
- Lemon (optional)
- Seasoning Powder
- Sugar
- Oyster Sauce
- Fish Sauce
- Chili Peppers (optional)
- Water: 1.5 liters
- Coconut Water (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate Fish
- Clean the sea bass, remove slime, score lightly, and marinate with salt, vinegar (or lemon), and seasoning powder.
- Cut tomatoes, shallots, garlic, onion, and green onions.
- Slice the pork belly and stir-fry until the edges are slightly burnt.
Step 2. Build the Braising Sauce & Cook Pork
- Sauté onions, garlic, and chili peppers (optional) until fragrant.
- Add the pickled cabbage to the pan and stir-fry until fragrant and slightly softened. If using store-bought pickled cabbage, blanch briefly first.
- Add tomatoes, seasoning powder, sugar, and fish sauce to the cabbage. Stir-fry until the flavors are combined and tomatoes have softened.
- Add water (or coconut water) to the pot, bring to a boil, then add the stir-fried pork belly. Reduce heat and simmer until the meat is tender.
Step 3. Braise the Sea Bass
- Add the marinated sea bass to the pot and simmer for 15 minutes.
- After 20 minutes of simmering, add fish sauce and oyster sauce to enhance flavor, adjust salt to taste.
Step 4. Finish & Serve
- Add green onions and cilantro for garnish. Serve hot.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Vinegar can be replaced with lemon juice.
- If you prefer crispier fish, fry it before adding it to the stew.
- Adjust the amount of souring agent (like rice vinegar) to your taste.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish instead of sea bass?
While sea bass is ideal for its firm texture, you can substitute with other firm white fish like cod or snapper. Adjust cooking time as needed; thinner fillets will cook faster.
2. How long can I store the pickled cabbage?
Store the pickled cabbage in an airtight container in the refrigerator for up to 2 weeks. The flavors will deepen over time.
3. What can I do if my braising liquid is too watery?
If your braising liquid is too watery, simmer it uncovered for a longer period to reduce it and intensify the flavors. You can also add a tablespoon of cornstarch slurry (cornstarch mixed with water) to thicken it.
This Vietnamese Braised Sea Bass with Pickled Cabbage is a true testament to the vibrant flavors of Tet cuisine. Enjoy this delicious and auspicious dish, sharing it with loved ones to celebrate the new year and create lasting memories. Chúc mừng năm mới! (Happy New Year!)