“A Tasty and Hearty Dish: Simmered Carp with Pickles”

6 November, 2024

Braised Carp with Pickled Vegetables: A Delicious Vietnamese Dish

Braised carp with pickled vegetables is a traditional dish in Vietnamese cuisine, offering a refreshing, savory, and delectable flavor profile. This dish harmoniously combines the sweet and fatty taste of carp with the tangy sourness of pickled vegetables, resulting in an irresistible appeal.

Below is a delicious recipe for braised carp with pickled vegetables that you can easily prepare at home:

Ingredients:

1 carp (approximately 1-1.5 kg)

300g pickled vegetables (preferably pickled mustard greens)

2 tomatoes

1 shallot, 3 cloves garlic

1 knob of ginger, scallions, and coriander

1 fresh chili pepper

Seasonings: salt, seasoning powder, sugar, fish sauce, and cooking oil

Instructions:

Step 1: Prepare the Carp

Select fresh carp: For the best flavor, choose a live carp with firm and sweet meat. Once purchased, clean the fish, scale it, gut it, and rinse thoroughly. Use lemon or lime juice, or rice wine, to rub the fish and eliminate any fishy odor. Afterward, rinse again with clean water and set aside to drain.

Cut the fish into sections: Cut the carp into bite-sized pieces (if the fish is large). Keep the pieces separate.

Step 2: Prepare the Pickled Vegetables and Other Ingredients

Pickled vegetables: Squeeze out excess brine from the pickled vegetables to balance the sourness. If they are too salty, briefly rinse them with filtered water.

Tomatoes: Wash, and cut into wedges.

Shallot and garlic: Peel and finely chop.

Ginger: Thinly slice the ginger.

Scallions and coriander: Rinse and cut into sections.

Step 3: Pan-Fry the Carp

Place a pan over medium heat and add a small amount of cooking oil. Once hot, pan-fry the carp pieces until both sides turn a light golden color. This step helps firm up the fish and prevents it from falling apart during the braising process.

Step 4: Sauté the Pickled Vegetables

In a separate pot, heat some cooking oil and sauté the shallot, garlic, and ginger until fragrant. Add the tomato wedges and continue cooking until they soften.

Throw in the pickled vegetables and season with seasoning powder, fish sauce, and a touch of sugar. This allows the vegetables to absorb the flavors evenly.

Step 5: Braise the Carp with Pickled Vegetables

Once the vegetables are slightly wilted, arrange the carp pieces on top. Pour in just enough water to cover the fish and vegetables. Bring it to a boil, then reduce the heat to low and simmer for about 15-20 minutes. During this time, feel free to adjust the seasoning to your taste.

When the fish is tender and the vegetables have absorbed the flavors, add the scallions, coriander, and chili pepper. Turn off the heat.

Braised carp with pickled vegetables is best served hot with steamed rice or rice vermicelli. The mild sourness of the vegetables blends beautifully with the sweet and fatty taste of the carp, creating a scrumptious and nutritious meal.