Growing up, my family cooked cá kho/braised fish the Northern way and it was never a favorite dish until much later. Northern style cá kho is ascetically simple and intense. Southern style cá kho is easier to like – the fish is more softly presented and embellished with a more prominent sweetness. When we experimented with adding tea (a typically Northern touch) to Southern style cá kho, we found that the flavors of braised fish and the fragrance of tea were well matched companions still. Using Japanese or Korean barley tea made for an even more intriguing dish with a novel taste while the tea leaves themselves can be roasted to form a crust on the fish filet, adding a new textural element.
May 1, 2012 by