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Simmered Pineapple
with Fish Recipe
(Ca Kho Thom)
Vietnamese
Recipes |
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Caramelized Sugar:
Put 1 tablespoon sugar in a small frying pan
(skillet) with 4 tablespoons (1/4 cup) water. Stir well, then cook
over high heat until the mixture turns brown, stirring constantly;
remove from the heat when it turns a very dark brown color and steam
forms. Stir well and add 2 tablespoons water. Return to a high heat
and cook for about 5 minutes, stirring all the time, then add a
squeeze of lemon juice. Stir rapidly, remove from heat and leave to
cool. Store in a screwtop jar until required.
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Ingredients |
Filling:
2 tbsp
450 g/1 lb
1
150 g/5 oz
6 tbsp
4 tbsp
1 tbsp
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vegetable oil
fish steaks (halibut, sea bass, etc.)
shallot, peeled and sliced
fresh pineapple, cut into 25 cm/1 inch squares about 5mm/1/4
inch thick
fish sauce
sugar
Caramelized Sugar (see above)
freshly ground black pepper
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Method:
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Heat 1 tbsp of the oil in a frying pan (skillet). Add the
fish and fry gently until lightly browned on both sides, turning
once.
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Heat the remaining oil in a separate pan add the shallot and
fry gently until lightly browned. Add the pineapple and fry for
about 3 minutes, then remove from the pan, using a slotted
spoon. Discard the liquid.
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Put half fried pineapple and shallot in a small flameproof
casserole. Place the fish steaks an top, then cover with the
remaining pineapple and shallot. Add the remaining ingredients,
cover with a tight-fitting lid and simmer for about 20 to 30
minutes until there is about 120ml/4 fl oz/1/2 cup liquid
remaining in the pan. Serve hot with rice.
Serves 4
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