Recette de cuisineHomemade recipes · Hainaut
Favorites
Cá bống tượng kho dứa, goby braised with pineapple and fish sauce

Cá bống tượng kho dứa, goby braised with pineapple and fish sauce

Main dishes

A Vietnamese dish: marbled goby fish, marinated in fish sauce, pepper, and sugar, then simmered with dried chili peppers and pineapple slices until the sa…

Enlarge photo

Recipe from AmieKim, Iosraia, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Kho are slow-cooked and caramelized dishes made with fish and nước mắm (fish sauce). The pineapple adds sweetness to the sauce and enhances the flavor of the fish.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Resting15 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodnibbled
  • Gluten-free
  • Low lactose
  • Vegetarian
  • Vegan

Ingredients

2 people
  • $0.75
  • $0.02
  • $0.53
  • $0.06

Directions

  1. Remove the scales and guts from the fish, rinse it, drain it, and make a few cuts with a knife. ≈ 8 min
  2. Marinate for 10 to 15 minutes with the fish sauce, ½ teaspoon of pepper, oil, and sugar.
  3. Cut the shallots into 6-7 cm pieces and finely chop them. Cut the pineapple into 1-1.5 cm slices. Soak the chili peppers in warm water for 5 minutes.
  4. Place the fish and chili peppers in a saucepan and simmer over very low heat for about 10 minutes.
  5. Add the pineapple and continue cooking until the sauce thickens.
  6. Add the chives and turn off the heat. ≈ 3 min

Equipment

Affiliate links

Before you start

Ingredients

  • 250 g of marbled goby
  • A quarter of a pineapple
  • 2 leeks
  • 10 dried hot chili birds
  • 100 ml fish sauce
  • 30 grams of sugar
  • 1 teaspoon of pepper
  • 1 tablespoon of oil

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating