Ingredients with Measurements:
- 1 pound of catfish (or any firm white fish)
- 1/2 cup of sugar
- 1/4 cup of fish sauce
- 1/4 cup of vegetable oil
- 1/4 cup of water
- 2 cloves of garlic, minced
- 1 shallot, sliced
- 1 teaspoon of black pepper
- 1 teaspoon of chili flakes
- 1 tablespoon of tamarind paste
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the fish and pat dry with paper towels. Cut the fish into bite-sized pieces.
2. In a large skillet or wok, heat the vegetable oil over medium heat.
3. Add the minced garlic and sliced shallot to the skillet and sauté until fragrant, about 1-2 minutes.
4. Add the fish to the skillet and stir-fry for 2-3 minutes until lightly browned.
5. In a small bowl, mix together the sugar, fish sauce, water, black pepper, chili flakes, and tamarind paste until well combined.
6. Pour the sauce over the fish in the skillet and stir to coat evenly.
7. Reduce the heat to low and let the fish simmer in the sauce for 15-20 minutes until the sauce has thickened and the fish is fully cooked.
8. Garnish with chopped scallions and cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 20g
Carbohydrates: 20g
Sodium: 800mg
Substitutions for ingredients:
- Catfish can be substituted with any firm white fish such as tilapia or cod.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Use chicken or pork instead of fish for a different protein option.
Tips and tricks:
- Make sure to pat the fish dry before cooking to prevent splattering.
- Adjust the amount of sugar and chili flakes to your desired level of sweetness and spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until heated through.
Presentation ideas:
Serve the Mắm Kho Qu in a large serving dish with a garnish of chopped scallions and cilantro on top.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or green beans.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
Mắm Kho Qu is a traditional Vietnamese dish that originated in the Mekong Delta region.
Flavor profiles:
Sweet, savory, and slightly tangy with a hint of spiciness.
Serving suggestions:
Serve the Mắm Kho Qu family-style in a large serving dish with steamed rice and a side of stir-fried vegetables.
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Region: Vietnamese