The quick Vietnamese inspired sauce that changed how I cook fish

Mild white fish becomes deeply savoury in this quick one-pot meal inspired by cá kho tộ, which the chef Mai Pham described as the “one dish that best represents Vietnamese home cooking”.

Friends often ask me how to cook more fish at home – not salmon, they’ve figured that one out – but the white fish their doctors recommend for its lean protein. They know it cooks quickly and like how it tastes, but worry about preparing it.

That’s how I felt when I first started cooking professionally, and for myself. It was one thing to learn how to sear flaky white fish on the line in a restaurant, another to make it at home. I was on a tight budget, but even if I hadn’t been, I wouldn’t have been able to find fish as fresh as the kind available at restaurants or the Asian markets of my childhood. Then I made a fish recipe that changed my kitchen life.

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这道快手的一锅菜灵感来自越南家常菜“cá kho tộ”，将味道清淡的白鱼烹制成了鲜美可口的佳肴。厨师 Mai Pham 将“cá kho tộ”描述为“最能代表越南家常菜的一道菜”。

朋友们经常问我如何在家多做鱼——不是三文鱼，他们已经掌握了烹饪方法——而是医生推荐的那种富含瘦肉蛋白的白肉鱼。他们知道这种鱼熟得快，味道也不错，但就是担心怎么烹饪。

我刚开始职业烹饪，也开始自己做饭时，就是这种感觉。在餐厅里学习如何煎出鲜嫩的白鱼是一回事，在家自己做又是另一回事。我当时预算很紧，但即便预算充足，我也买不到像餐厅或我小时候常去的亚洲超市里那样新鲜的鱼。后来，我做了一道鱼，彻底改变了我的烹饪生涯。

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