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Cá Chép Om Dưa – Carp Braised with Pickled Mustard Greens
This traditional Vietnamese dish pairs juicy carp with tangy pickled mustard greens, and the flavors balance each other well.
Cá Chép Om Dưa – Carp Braised with Pickled Mustard Greens
Laura Chen
4
30 minutes
60 minutes
650
Vietnamese
Main course
You braise a whole carp with pickled mustard greens, ginger, shallots, and fish sauce. The sauce tastes tangy and salty, and the ginger covers the earthy note of the carp.
Ingredients
- 1 whole carp (about 1.5 kg), gutted and cleaned
- 200 g pickled mustard greens, roughly chopped
- 4 garlic cloves, finely chopped
- 50 g ginger, cut into thin slices
- 2 shallots, finely chopped
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 500 ml water
- Fresh herbs such as cilantro and scallions, for garnish
Instructions
- Wash the carp thoroughly and pat it dry.
- Heat the vegetable oil in a pot and fry the garlic, ginger, and shallots until fragrant.
- Add the pickled mustard greens and fry for a few minutes.
- Lay the carp in the pot and add the fish sauce, sugar, black pepper, and water.
- Cover the pot and simmer the carp over medium heat for about 45 minutes.
- Remove the lid and keep simmering until the liquid has reduced and the fish is fully cooked.
- Garnish with fresh herbs and serve hot.
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More recipes: Vietnamese Recipes · All Asian Recipes