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Tuesday, March 14, 2017

CARAMELISED BLACK PEPPER FISH

This is a Vietnamese style dish. A rather unusual dish with pork  and fish  cooked together with a caramelized black pepper fish sauce [aka kho quet in Vietnamese]. 
However, it is a lovely, tasty, spicy and aromatic dish that is awesome served with rice.  The sauce alone tastes a little savoury but when used to cook with the other ingredients, its flavor and taste is just perfect.  The remaining portion of sauce  can be stored in glass container for later use to prepare other meat, fish or seafood dishes or even salads [cabbage/carrot/long beans and cucumber].
I have used this sauce to prepare a One Dish Meal with chicken whole legs [see post].  It is yummy, yummy, awesome.
The spiciness of the black pepper is acceptable to me.  The pork belly pieces are tender but still has a bite which was great to chew at and enjoy the taste of it.  Simple yet awesome dish.
Recipe adapted from Yum Yum Magazine No. 95 with modifications
Ingredients for the Caramelised Black Pepper Fish Sauce [kho quet]
2 tbsp oil
3 tbsp sugar
1 tbsp ground black pepper
3 tbsp fish sauce or more
3 tbsp water
Other Ingredients
200 gm shark fish meat fillet – sliced
100 gm pork belly – skin removed and sliced
1 tomato – cut wedges
Some chopped coriander leaves
  1. Put oil and sugar in a saucepot, heat up with low heat and stir until the mixture is lightly brown.
  2. Add in black pepper, fish sauce and water. Bring to boil until bubbly and slightly thick.  Off heat and store in a glass container for later use.  This mixture can be prepared earlier.
  3. Pan fry sliced pork belly in a non stick pan until oil oozes out and slightly brown.  Add in 3-4 tablespoons of prepared caramelized black pepper fish sauce and 100 ml water. 
  4. Bring to boil for about 5-10 minutes then add in the shark fish fillet and tomatoes.  Stir fry to mix well and let it braise for about 5 minutes or until fish fillet is cooked and sauce reduced to thick.
  5. Add in some chopped coriander leaves.
  6. Dish up, garnish with extra coriander leaves.  Serve immediately. 
Cookbook Countdown

This post is linked to Cookbook Countdown Event #15   hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays

4 comments:

Phong Hong said...

Kimmy, I am sold on the sauce! Will try it soon. Quite interesting that pork and fish is cooked together.

Kimmy said...

Hi Phong Hong, you must try. This sauce is easy to prepare and yet so versatile that you can use it to prepare many more dishes. It is a dipping sauce for blanched vegetables and cucumbers which I didn't try. Must be good sauce for the Vietnamese people.

kitchen flavours said...

What an interesting dish! I have never cook fish and pork together! And I have never eaten shark meat before! Looks very delicious!

Kimmy said...

Hi Joyce, this dish is awesome and I prepared another dish with chicken whole legs. Its awesome. This black pepper fish sauce is great and it's a keeper.

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