Authentic home cooking from Vietnam, with US measurements. 
Dry-Braised Silver Fish
This dry-braised silver fish dish, similar to dry-braised anchovies, reminds me of the old days. Late at night, street vendors would sell rice porridge, and on the low tables lit by oil lamps, you could see people enjoying bowls of pandan-scented porridge served with dry-braised anchovies, salted eggs, and a plate of pickled vegetables. It's a simple, unforgettable meal that stays with me to this day.
Dry-Braised Silver Fish
This dry-braised silver fish dish, similar to dry-braised anchovies, reminds me of the old days. Late at night, street vendors would sell rice porridge, and on the low tables lit by oil lamps, you could see people enjoying bowls of pandan-scented porridge served with dry-braised anchovies, salted eggs, and a plate of pickled vegetables. It's a simple, unforgettable meal that stays with me to this day.
Open in Cookpad AppSteps
- 1
Place the silver fish in a colander, rinse well, and drain. Marinate with 2 tablespoons sugar, fish sauce, black pepper, and chili. Finely slice the shallots and mince the garlic, then mix everything together. Let the fish marinate for 2 hours so it absorbs the flavors and firms up for better texture when braised. Heat a pan and sauté the shallots and garlic until fragrant, then add 2 tablespoons sugar and cook until it caramelizes. Add the marinated fish to the pan.
- 2
Once the fish starts to firm up, reduce the heat to low and gently stir to avoid burning. Keep stirring gently to prevent sticking. When the fish turns red and dry, turn off the heat and add black pepper. Serve with pandan rice porridge and salted eggs.
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