vietnamese

Fermented Fish Hot Pot with Eggplant and Okra

This simmered dish pairs fermented fish sauce with eggplant, okra and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

91 g Carbohydrates

10 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g catfish fillet 200 kcal
230g cooked jasmine rice 299 kcal
35g fermented fish sauce (mam nem or mam ca) 12 kcal
25g lemongrass stalk 9 kcal
160g eggplant 40 kcal
120g okra 40 kcal
150g tomato 27 kcal
8g fish sauce 3 kcal
6g neutral oil 53 kcal
700g water 0 kcal

Cooking instructions

cooked jasmine rice
Prep rice: cook the rice so it is ready to serve (or use leftover cooked rice).
lemongrass stalkwater
Start the broth: in a pot, simmer water with lemongrass for 5 minutes to perfume.
fermented fish sauce (mam nem or mam ca)eggplantokrafish sauce
Build the hot pot: whisk fermented fish sauce into the broth, then add eggplant and okra. Simmer 6-8 minutes until just tender.
catfish fillet
Cook fish: slide in catfish pieces and simmer gently 4-6 minutes until opaque and flaky; avoid hard boiling.
cooked jasmine ricetomatofish sauce
Finish and serve: stir in tomatoes for 1 minute, adjust with fish sauce, and serve hot pot with rice.