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Lẩu Cá Kèo – Vietnamese Fish Hotpot
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Lẩu Cá Kèo – Vietnamese Fish Hotpot
Laura Chen
4
30 minutes
60 minutes
300
Vietnamese
Main course
Lẩu cá kèo is a hotpot from southern Vietnam made with cá kèo, a small mudskipper that you cook whole in the broth. The broth tastes of lemongrass and fish sauce, and the chilies make it hot. Taro, okra, water spinach and tofu go into the pot as well.
Ingredients
- 500 g cá kèo (mudskipper fish), cleaned and left whole
- 1 liter fish broth
- 200 g taro, peeled and cut into cubes
- 100 g okra, rinsed
- 1 bunch water spinach, cut into large pieces
- 200 g tofu, cubed
- 2 stalks lemongrass, bruised
- 3 garlic cloves, finely chopped
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 tsp salt
- 2 red chilies, cut into rings
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Bring the fish broth to a boil in a large pot.
- Add the lemongrass, garlic, salt and sugar and simmer for 10 minutes.
- Add the fish sauce and chilies and simmer for another 5 minutes.
- Carefully lower the fish into the broth and simmer for 10 minutes.
- Add the taro, okra, water spinach and tofu and simmer everything together for 15 minutes, until the vegetables are soft.
- Garnish with cilantro and serve with limes to squeeze over.
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More recipes: Vietnamese recipes · Asian soups · All Asian recipes