Simmered Fish | Ca Kho Xup

I learned how to make this from my mom a couple years ago. It's kinda like sour fish soup (Canh Chua Ca) meets braised fish (Ca Kho). The ingredients are similar to those of the soup, but with a small amount of cooking liquid like a braise. You can tweak it with your choice of vegetables normally used in sour fish soup (pickled mustard, bean sprouts, celery, etc).





Prep Vegetables: Sliced shallots, crushed garlic, cut scallions, sliced pineapple, tomatoes, and sliced bamboo shoot. I like to use the young yellow bamboo shoot (fresh or canned), not the sour white bamboo shoot for the dish.


A clean firm fish cut into steak size pieces and seasoned with fish sauce, sambal chili paste, salt, black pepper, and chili flakes. I'm using my favorite fish, Pompano.


As usual, infuse the oil, shallots, and garlic. Heat oil first, brown the shallots, add the garlic, and then a little sambal chili paste. (careful - sambal paste might start spattering in the oil!)


Add the pineapple.


After a quick stir of the pineapple, move the mixture to one side area of the pan to make room for the fish. Sear the fish steaks.


After searing the fish, layer the shallot/pineapple on top of the fish and deglaze with 1 cup of water.


Layer on the bamboo shoot and a sprinkling of chili flakes.


Layer on the sliced tomatoes.


Cover and simmer until the fish is cooked; about 10 minutes depending on the size.


Garnish with cut scallions and or cilantro.


Serve with rice. Simple flavors and refreshing!