Authentic Vietnamese Cá Lóc Kho Tỏi Recipe

Ingredients

  • 1 kg snakehead fish (Cá lóc)
  • 10 cloves of garlic, finely chopped
  • 3 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 teaspoon of black pepper
  • 1 tablespoon of vegetable oil
  • 100 ml coconut water
  • 2 red chili peppers, sliced (optional)
  • Fresh herbs for garnish (optional)

Steps and instructions

  1. Clean the snakehead fish thoroughly, then cut into 3-4 cm thick pieces.
  2. Marinate the fish pieces with 1 tablespoon of fish sauce, sugar, and black pepper. Let it sit for 15 minutes.
  3. Heat the vegetable oil in a pan over medium heat. Add the chopped garlic and sauté until it turns golden brown.
  4. Add the marinated fish pieces to the pan, and sear each side until they turn golden brown.
  5. Pour in the remaining fish sauce and coconut water, then add the sliced chili peppers. Cover the pan with a lid and simmer over low heat until the sauce thickens.
  6. Once the fish is thoroughly cooked and the sauce has thickened to your liking, turn off the heat.
  7. Garnish with fresh herbs before serving. Enjoy your Cá Lóc Kho Tỏi with steamed rice or noodles.

Tools for making

  • Cutting board - To prepare and cut the fish and garlic.
  • Knife - To finely chop the garlic and cut the fish into pieces.
  • Pan - To cook and simmer the fish with the sauce.
  • Spatula - To flip and handle the fish pieces while cooking.
  • Lid - To cover the pan and allow the fish to simmer.

Recipe variations

  • Use a different type of fish, such as catfish or tilapia, instead of snakehead fish.
  • Add diced onions or shallots to the garlic for extra flavor.
  • Add sliced bell peppers or carrots for added color and texture.
  • Replace coconut water with coconut milk for a creamier sauce.
  • Add a splash of lime juice or tamarind paste for a tangy twist.
  • For a spicier version, add more chili peppers or include spicy chili sauce.
  • Include lemongrass or ginger for a fragrant and aromatic flavor.
  • Add a few drops of sesame oil for a nutty taste.
  • For a vegetarian or vegan option, replace the fish with tofu or tempeh and adjust the cooking time accordingly.

Recipe overview

Cá Lóc Kho Tỏi, or Vietnamese braised snakehead fish with garlic, is a delightful and flavorful dish with a unique taste. It combines the rich and savory flavor of the fish with the spicy and fragrant notes of garlic and chili peppers. This recipe is straightforward and easy to prepare, making it an excellent choice for both weeknight dinners and special occasions. The process involves marinating the fish with fish sauce, sugar, and black pepper, then searing it until golden brown. The fish is then simmered with coconut water until the sauce thickens, resulting in a delectable and aromatic dish. You can serve Cá Lóc Kho Tỏi with steamed rice or noodles for a complete meal. The wonderful blend of flavors in this dish will surely delight your taste buds and offer you a taste of Vietnamese cuisine.

Common questions

  1. Can I use a different type of fish for this recipe? Yes, you can use other types of firm-fleshed fish such as catfish or tilapia as a substitute for snakehead fish.
  2. How long does it take to marinate the fish? It takes about 15 minutes to marinate the fish, allowing the flavors to penetrate the fish pieces.
  3. Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by adding more or fewer chili peppers according to your preference.
  4. Can I use water instead of coconut water? Yes, you can use water instead of coconut water, but coconut water adds a subtle sweetness to the dish.
  5. What should I serve with Cá Lóc Kho Tỏi? Cá Lóc Kho Tỏi is commonly served with steamed rice or noodles. You can also serve it with a side of fresh vegetables or pickles.

Serving dishes and utensils

  • Cutting board - A sturdy cutting surface for preparing the fish and other ingredients.
  • Knife - A sharp knife for cutting the fish and chopping the garlic.
  • Pan - A frying pan or skillet for cooking the fish.
  • Lid - A lid to cover the pan and simmer the fish.
  • Spatula - A spatula or fish turner for flipping and handling the fish pieces.
  • Measuring spoons - For accurately measuring the fish sauce, sugar, and black pepper.
  • Cooking spoon - A spoon for stirring and serving the dish.
  • Garnishing tools - Optional tools for garnishing with fresh herbs, such as scissors or herb strippers.

Origin stories

Cá Lóc Kho Tỏi, a popular delicacy from the Mekong Delta region of Vietnam, is a testament to the ingenious and resourceful culinary traditions of this area. The Mekong Delta is renowned for its abundance of freshwater fish, particularly the snakehead fish (Cá Lóc), which is the star of this dish. The fish is caught fresh from the rivers and canals of the Delta, making it a staple in the local diet. The act of caramelizing the fish in a sauce featuring fish sauce, sugar, and garlic, not only brings out the flavor but also serves as a clever method of preservation. The food stands as a symbol of the resilience and adaptability of the Vietnamese people. The dish, with its simple yet unique preparation, embodies the philosophy of Vietnamese cuisine: turning humble ingredients into gastronomical delights.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.