Cá Ngừ Kho Khóm, or Braised Tuna with Pineapple, is a vibrant and flavorful dish representing the best of Vietnamese cuisine. This savory-sweet masterpiece perfectly balances the richness of tuna with the tangy sweetness of pineapple, creating a harmonious explosion of taste. The tender tuna, simmered in a rich, aromatic sauce, is a testament to the simplicity and elegance of Vietnamese cooking. This dish is surprisingly easy to prepare, making it perfect for a weeknight meal or a special occasion. The fragrant blend of fish sauce, sugar, and spices creates a depth of flavor that will tantalize your taste buds.
Prepare yourself for a culinary journey as we guide you through each step of creating this exquisite dish. From selecting the freshest ingredients to mastering the perfect braising technique, this recipe will equip you with the knowledge to recreate this delicious Vietnamese classic in your own kitchen. Follow along as we unlock the secrets to achieving that perfect balance of sweet and savory, resulting in a Cá Ngừ Kho Khóm that’s truly unforgettable.
Tools Needed
- Knife
- Cutting board
- Basin
- Tea strainer
- Pot
- Pan
- Gloves
Ingredients
- Tuna: 1 kg
- Pineapple: 300g
- Tea leaves: 5g
- Ginger: 5g
- Garlic: 20g
- Shallots: 20g
- Green onion roots: 3g
- Chili peppers: 1/2
- Salt
- Ground pepper
- Rock sugar
- Seasoning powder: 1 tablespoon
- Fish sauce: 4 tablespoons
- Pork fat (or cooking oil): 4 tablespoons
- Water: 200ml
Step-by-Step Instructions
Step 1. Prepare the Tuna and Marinade
- Prepare tea to wash the fish. Steep 5g of tea leaves in 400ml of boiling water for 5 minutes.
- Slice and crush 5g of ginger.
- Mix crushed ginger and a tablespoon of salt in a basin of 500ml water.
- Strain the tea water and add it to the basin of ginger water.
- Wash the tuna thoroughly in the ginger tea water for 5 minutes, ensuring to remove any fishy smell.
- Rinse the tuna again with clean water.
- Finely chop 20g of garlic and shallots.
- Finely chop 3g of green onion roots and 1/2 chili pepper (remove seeds).
- Marinate the tuna with salt, pepper, and the chopped garlic, shallots, and chili for 5 minutes.
Step 2. Sear and Prepare the Sauce
- Cut the remaining green onions into 2cm pieces.
- Cut the pineapple into 1cm thick slices.
- Heat 4 tablespoons of pork fat (or cooking oil) in a pan. Pan-fry the tuna until lightly golden brown on both sides.
- In a small pan, melt rock sugar until golden brown. Add the remaining pork fat and the chopped aromatics (onions, garlic, and chili).
- Add 200ml of water, 2 tablespoons rock sugar, 1 tablespoon seasoning powder, 4 tablespoons fish sauce, and 1 tablespoon salt to the pan.
Step 3. Braise the Tuna
- Bring the sauce to a boil, then add the pan-fried tuna and pineapple slices.
- Cover and braise for 10 minutes, turning the tuna halfway through. Adjust seasoning as needed.
Step 4. Garnish and Serve
- Add green chilies and extra green onions before serving.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use fresh tuna for the best flavor and texture.
- Choose ripe pineapples (deep yellow color) for optimal sweetness.
- Don't overcook the tuna; it should be tender and firm.
- Adjust the amount of sugar based on the sweetness of your pineapple.
- You can adjust the thickness of the sauce by simmering it longer.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well. Just drain the juice before adding it to the braising liquid.
2. What type of tuna is best for this recipe?
Steaks of tuna are ideal, but you can also use tuna fillets. Choose a firm, high-quality tuna.
3. How can I make this dish spicier?
Add a few slices of fresh chili pepper or a pinch of chili flakes to the braising liquid for extra heat.
With its vibrant flavors and surprisingly simple preparation, Cá Ngừ Kho Khóm is a true testament to the beauty of Vietnamese cooking. This dish is sure to become a staple in your kitchen, impressing both family and friends with its delicious balance of sweet and savory. Enjoy the satisfying flavors and the rewarding experience of creating this authentic Vietnamese masterpiece!