Food & Receipts

A Tasty Treat: Salted Fish Stew with Pickled Radish

"Cá trác is a versatile fish that can be transformed into a plethora of delicious dishes. Today, we will be exploring a unique and mouth-watering recipe - Cá Trác Kho Dưa Gang Muối. This dish is a true flavor explosion, and we will guide you through the process of creating this tantalizing treat, so get ready to embark on a culinary adventure!"

Administrator

2 September, 2024

Preparation
20 minutes Cooking
20 minutes Servings
2-3 people

Salted pickled eggplant and Trác fish stew is a beloved dish in Vietnamese family meals. With a savory and fragrant flavor, the combination of Trác fish and the sour taste of salted pickled eggplant will surely captivate your taste buds.

1Ingredients for Salted Pickled Eggplant and Trác Fish Stew

300g Trác fish
1 handful of củ nén (a type of Asian shallot)
2 củ nén
2 stalks of lemongrass
2 bulbs of garlic
4-5 small red chilies
1 salted pickled eggplant
Seasonings: fish sauce, salt, sugar, chili powder, MSG

Ingredients for Salted Pickled Eggplant and Trác Fish Stew

Tip: To choose the freshest Trác fish, look for firm flesh, shiny skin, clear eyes, and bright red gills. Fresh Trác fish has a characteristic strong fishy smell, but it shouldn’t be overpowering. Chemically treated fish often has an unusual, unpleasant odor. Pay attention to the elasticity of the flesh; fresh fish will be firm and spring back quickly when pressed.

2How to Make Salted Pickled Eggplant and Trác Fish Stew

**Step 1 Prepare the Trác Fish**

Rinse the Trác fish thoroughly and clean the insides, removing any slime. You can rinse the fish with salted water to reduce the fishy smell. Then, cut the fish into bite-sized pieces and place them in a pot.

Preparing the Trác Fish

Step 2 Prepare the Other Ingredients

Pound the củ nén and sauté it in a pan with a little oil until golden and fragrant. Then, strain the oil and set it aside.

Chop the spring onions and chilies finely. Slice the shallots and crush and mince the garlic.

For the salted pickled eggplant, halve it, remove the inside, and cut it into thick, bite-sized pieces. Next, soak the eggplant in a bowl of diluted saltwater to reduce the saltiness, then gently squeeze it to remove excess water.

Preparing the Other Ingredients

**Step 3 Marinate the Trác Fish**

In a pot, combine the Trác fish, salted pickled eggplant, shallots, garlic, and chilies. Add the reserved củ nén oil and the following seasonings: 1 teaspoon fish sauce, 1/3 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon chili powder, and 1/3 teaspoon MSG. Mix well and let the fish marinate for about 15 minutes.

Marinating the Trác Fish

**Step 4 Stew the Trác Fish**

Place the pot with the marinated fish on the stove and turn on the heat. When it’s hot, add enough hot water to just cover the fish and stew until the liquid has mostly evaporated, then turn off the heat.

Stewing the Trác Fish

Step 5 Final Touches

Finally, sprinkle some chopped spring onions and ground black pepper on top, and your salted pickled eggplant and Trác fish stew is ready to be served!

Final Product

3Serving Suggestions

When served, the Trác fish will be tender and infused with the flavors of the stew, complemented by the sour notes of the salted pickled eggplant. This dish goes exceptionally well with hot steamed rice.

Serving Suggestions

There you have it—a simple guide to creating a delicious and authentic-tasting salted pickled eggplant and Trác fish stew. We hope that with these instructions, you’ll be able to successfully recreate this wonderful dish and enjoy it with your loved ones!

Source: Tung’s Kitchen

Frequently asked questions

This dish is a unique and delicious Vietnamese culinary experience, combining the salty and savory flavors of salted fish with the tangy and crunchy texture of pickled radish.

To prepare this dish, you’ll need salted fish, pickled radish, tomatoes, onions, garlic, fish sauce, sugar, and black pepper. The process involves frying the salted fish with garlic and onions, adding in the tomatoes and pickled radish, and seasoning with fish sauce, sugar, and pepper to taste.

Salted fish provides a savory and umami flavor base, while pickled radish adds a crunchy texture and tangy flavor. Tomatoes contribute a slight sweetness and acidity, enhancing the overall taste. Garlic and onions add depth of flavor, and fish sauce, sugar, and pepper are used for seasoning to balance the dish.

It’s important to soak the salted fish in water for a few minutes to reduce its saltiness and then fry it until golden brown to enhance its flavor. Additionally, you can adjust the amount of pickled radish and tomatoes to your preference, and use ripe tomatoes for a naturally sweeter taste.

This stew is typically served hot with steamed rice or rice noodles. It can also be enjoyed with a variety of herbs and vegetables, such as mint, basil, bean sprouts, and cucumber slices, adding freshness and texture to the dish.