Cá Thu Kho Chuối Xanh, or Braised Mackerel with Green Banana, is a deeply flavorful and comforting Vietnamese dish that perfectly embodies the country's culinary prowess. The unexpected pairing of rich, oily mackerel and subtly sweet, firm green bananas creates a harmonious balance of textures and tastes. The braising process allows the fish to absorb the complex flavors of the rich sauce, resulting in a dish that is both satisfying and incredibly aromatic. This traditional recipe is a testament to the ingenuity of Vietnamese cuisine, showcasing the ability to transform humble ingredients into something truly extraordinary.
This classic dish is easier to make than you might think! Prepare to be amazed by the depth of flavor achieved with simple ingredients and a straightforward cooking method. Ready to experience the magic of Cá Thu Kho Chuối Xanh? Let's dive into the step-by-step instructions below.
Tools Needed
- Pan
- Bowl
Ingredients
- Green Bananas: 3-4 (approx. 600g)
- Mackerel: 600g (approx. 6 pieces)
- Palm Sugar: 50g
- Onion
- Garlic
- Pork Belly: 200-300g
- Chili Sauce: 1 tablespoon (homemade)
- Sugar
- Salt
- Fish Sauce
- Lemon: 1/2
Step-by-Step Instructions
Step 1. Prepare the Mackerel and Aromatics
- Remove the fishy smell from the mackerel by thoroughly washing it and removing any blood clots.
- Wash the mackerel with a mixture of sugar and fish sauce to remove slime and fishy odor. Rinse thoroughly afterwards.
- Slice the mackerel thinly. No extra seasoning is needed at this point.
- Heat oil in a pan and fry the mackerel until firm and golden brown on both sides.
- Fry the pork belly until lightly browned.
- To prevent green bananas from turning black, soak them in lemon water.
- Peel the green bananas and soak them in the lemon water.
- Add garlic and fry until fragrant and golden. Turn off the heat.
Step 2. Create the Braising Sauce and Add the Meat
- Heat a cup of cooking oil in a pot. Add palm sugar and cook until it turns yellow.
- Turn the heat back on. Add water (300-400ml), fish sauce (1 tablespoon), chili sauce (1 tablespoon), and pepper. Bring to a boil.
- Add the pork belly to the pot, placing it at the bottom. Add the fried mackerel on top.
Step 3. Braising and Finishing
- Simmer until the sauce is almost gone (about 20-25 minutes). Add the green bananas and shallots during the last part of the simmering process.
- Continue to simmer on low heat until the sauce thickens and the flavors combine.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- For best results, use slightly underripe green bananas. Avoid bananas that are too green, as they will be bitter.
- You can substitute other fish like snakehead or red tilapia.
Nutrition
- N/A
FAQs
1. Can I use ripe bananas instead of green bananas?
No, ripe bananas will become mushy and won't provide the necessary firmness and subtle sweetness to balance the mackerel. Green bananas are crucial for this recipe's texture.
2. What type of mackerel is best for this recipe?
Fresh mackerel is ideal, but frozen will work if thawed completely. Look for a firm, good-quality mackerel fillet.
3. Can I adjust the spiciness level?
Absolutely! Adjust the amount of chili (or chili flakes) to your preference. Start with less and add more gradually until you reach your desired level of heat.
Enjoy your delicious, home-cooked Cá Thu Kho Chuối Xanh! This flavorful Vietnamese dish is perfect served with steamed rice and a side of fresh vegetables. We hope this recipe has brought a taste of Vietnamese culinary tradition to your kitchen.