Name: Caramelised Mackerel with Pineapple (Cá Thu Kho Khóm)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 200 ml (7 fl oz) chicken stock; 2 spring onions (scallions), green part only, sliced; ¼ teaspoon dark soy sauce; 1 Lebanese (short) cucumber, sliced; 2 tablespoons fish sauce; 4 spring onions (scallions), white part only, bruised; 1 small handful coriander (cilantro) leaves; 2 tablespoons vegetable oil; 1 tablespoon fried garlic; 300 g (10½ oz) pineapple, cut into bite-sized pieces; 2 tablespoons sugar; 1 teaspoon oyster sauce; 1 tablespoon garlic oil; 2 garlic cloves, finely chopped; 3 mackerel cutlets (600 g/1 lb 5 oz in total); 1 bird’s eye chilli, finely chopped

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

THIS RECIPE IS A MARRIAGE OF MANY DIFFERENT ELEMENTS, BALANCED TOGETHER PERFECTLY. IT IS A LIGHTER VERSION OF THE POPULAR TRADITIONAL DISH OF CARAMELISED FISH, CA KHO. I HAVE BALANCED THE SALT WITH THE PINEAPPLE, THE FISH SAUCE WITH SUGAR AND ADDED DARK SOY SAUCE FOR COLOUR. IF YOU DON’T OFTEN USE PINEAPPLE IN COOKING, GIVE THIS A TRY; YOU’LL BE PLEASANTLY SURPRISED.

WHEN USING A CLAY POT FOR THE FIRST TIME, MAKE SURE YOU IMMERSE IT IN COLD WATER FOR A FEW HOURS. THIS WILL EN