today marks 3 years since
my beloved gpa passed away.
we are currently in CA,
in celebration of his life,
and taking a much needed breather.
today’s recipe is one of my childhood faves,
which i have gone & bastardized.
normally it’s eaten with rice,
but gpa would make it with
and we’d have it for breakfast.
gpa always ate it with chopsticks,
which is weird,
this is stew-soup-porridge,
but the man was deft with them sticks.
he is dearly missed.
cháo cá kho
cháo amount makes 4 small servings, or 2 hefty servings (which is the norm)
cá kho amount makes 6 servings
*note: in feb, dw & i visited charleston, sc, and one of the places we dined at, Xiao Bao Biscuit had a special: fishball congee that was fresh and completely different from any congee experience i’ve ever had, at home or at a restaurant. i only like vietnamese style congee, which is called chao, every other version is not good to me, no offense to all other congees out there. their version, the balls were deep fried and proportion of balls to congee is the exact opposite of what i’m used to. chao is supposed be a quick filling and warming meal, bland with a few bites of salty. their version tipped it to the opposite side of the scale and my version attempts to even it out. the presentation is a little on the precious side for me, but it was a special occasion.
*note: the consistency of this chao is on the thick side, which is my preference, almost to the point where you could stick your chopsticks upright in the bowl and it won’t topple (don’t do that though, especially in japan).
1 1/2 lb catfish filets, skinned and de-boned
knob of ginger, skinned and thin sliced
2 garlic cloves
2 scallions, rough chopped
1 tsp fish sauce
fresh cracked black pepper
oil, for frying
in a food processor add all the ingredients except the filets. pulse until all the ingredients are rough chopped and mixed together. with a spatula, push down the mixture and clean the sides of the bowl.
chop the fish filets into bite sizes and add to the processor. pulse until all the ingredients are chopped and mixed through. you don’t want it to be mush but you do want it to get incorporated.
using a tablespoon or if you’re fancy, a ice cream scooper, scoop up about 1.5 tablespoons worth into your hand and roll it around until it’s ball. place on plate or parchment lined cookie sheet. do this for the entire mixture.
in a pan, heat up a splash of oil. fry the balls until they’re all browned on the outside. don’t worry if they’re not fully cooked on the inside (though they probably are). set on paper towel lined plate and set aside.
1 generous tsp sugar
1/2 cup – 1 cup coconut juice (water if you end up sipping all the coconut juice waiting for the sugar to caramelize)(no judgement)
half onion chopped
2-3 cloves garlic, sliced
a knob of ginger, thin sliced
1-2 TBL fish sauce
you’re working simultaneously here:
in a pot heat up some oil. saute the onions until they are richly browned, add in the garlic and ginger, all the while stirring to prevent burning.
meanwhile, in a small sauce pan heat up the sugar. it’s going to melt, it’s going to harden and you might smell some burning. don’t freak out like dw did, add the liquid (coconut juice or water) and mix it all together and the liquid starts to simmer. at that point, add it to the pot of onions/garlic/ginger.
mix it all through and then carefully, nestle the fried fishballs into the pot. allow the pot to simmer, covered, for about 30 minutes. turn the balls to allow for even coatage, add more liquid if the pots gets too dry.
while that’s doing its thing, make the chao.
1/2 cup rice, rinsed and drained (any kind, whatever your preference)
3 cup water
in a medium pot, add the water and rinsed rice. heat on high until boiling, stir, and then lower heat to medium low, until just a simmer. semi-cover and ignore for 20 minutes. check on it, stir and check consistency. you’re aiming for a thick porridge, if you prefer looser, add more water. take off heat. as it cools, it will thicken, just add water to loosen.
pickled red onions (paper thin sliced red onions in a sweetened vinegar mix)
sliced red chilis
in a bowl add the chao then top with fishballs. drizzle with the caramel/braising sauce. add the garnishments to your heart’s content.
previous gpa posts:
citrus curd mille feuilles
salt & pepper shrimp
guinea hen liver pate