Cá nục kho sa tế is scad fish braised with shrimp satay; the original intro also calls it “Braised Anchovy Fish with Satay”. It’s one of the author’s favourite fish dishes, and the author’s mom cooked it for a Christmas dinner. The author likes it on cold days, with boiled rice and a hot soup. Time: the fish marinates for about 20 minutes, then simmers for 15–20 minutes and another 20–30 minutes. Ingredients 10 small scad fishes 2 tablespoons shrimp satay 2 tablespoons fish sauce 1 tablespoon sugar syrup (melted sugar) 1 teaspoon Maggi seasoning 1 teaspoon sugar Pepper Salt Boiled water Coriander How to make cá nục kho sa tế 1. Clean the fish Cut off the heads of the scad fishes and throw away the stomachs. Wash them 2–3 times in water with a little salt added, then leave them to dry. 2. Marinate Put the fish in a bowl, sprinkle with a little salt and wait about 5–10 minutes. Pour out all the water, then marinate the fish with the spices (fish sauce, sugar syrup, Maggi, sugar, pepper and salt) and 1 tablespoon shrimp satay. Make sure the spices coat all the fish, and wait about 20 minutes. 3. Simmer Put the fish into a pot and cook over medium heat. Add 1½ tablespoons boiled water and simmer over low heat for about 15–20 minutes. 4. Add the rest of the satay Season again to suit your taste. Add the remaining 1 tablespoon shrimp satay to the pot and simmer for another 20–30 minutes. Turn off the heat. Serve it with boiled rice. Share:
