Braised Fish with Pickled Figs – A Rustic yet Irresistible Vietnamese Dish

Within the treasure trove of Vietnamese cuisine, braised fish (cá kho) holds a special place. It’s hearty, rich in flavor, and perfectly complements a bowl of steamed rice at any family meal. But when paired with pickled figs (sung muối)—a humble yet nutritious fruit often found in the Vietnamese countryside—the dish transforms into something even more extraordinary: savory, aromatic, and deeply satisfying.

The Hidden Charm of the Fig – A Humble Fruit Packed with Nutrients

Figs are a familiar fruit in rural Vietnam, typically growing in small clusters. When fresh, they carry a slightly astringent taste, but once prepared or pickled, their flavor turns subtly sweet and pleasantly nutty.

In traditional Eastern medicine, figs are known to aid digestion, relieve constipation, detoxify the body, and reduce blood fat. Modern science echoes these benefits—figs are rich in fiber, vitamins A, C, and B1, and essential minerals like calcium, potassium, and magnesium, all of which support heart health and the digestive system.

When added to braised fish, pickled figs bring a delightful balance of mild acidity, natural sweetness, and a tender crunch. Their flavor seeps into each piece of fish, making the dish more harmonious, aromatic, and irresistibly comforting.

Ingredients You’ll Need

To make a delicious pot of braised fish with pickled figs, prepare the following ingredients:

Main ingredients:

• Fresh fish – choose river fish like carp, perch, or snakehead, or sea fish like mackerel or goby, depending on your preference.

• Pork belly or pork ribs – adds a layer of richness and helps the sauce cling to the fish.

• Pickled figs – lightly fermented for about 2 days, so they’re pleasantly tangy and crisp.

Quick Pickled Figs Recipe:
Mix 1 cup vinegar, 1 cup sugar, 1 cup water, and 1 teaspoon salt. Add crushed galangal, lemongrass, and chili for aroma. Bring to a boil, let cool, then soak halved figs in the mixture for two days before using.

Seasonings:

• Minced shallots and garlic

• Fish sauce, sugar, and caramel sauce (nước hàng)

• Cooking oil

• Chili paste or fresh chili for a little heat and color

How to Cook Braised Fish with Pickled Figs

Step 1: Prepare the ingredients

• Clean the fish thoroughly, then cut into medium pieces if large.

• Slice pork belly into bite-sized chunks.

• Rinse the pickled figs briefly to remove excess salt.

• In a small pan, sauté minced garlic and shallots until fragrant. Add sugar, fish sauce, caramel sauce, a touch of oil, and chili paste. Simmer gently until the sauce thickens and turns glossy. Adjust seasoning to taste.

Step 2: Arrange the ingredients

• Line the bottom of your pot with a layer of pork.

• Dip each piece of fish into the prepared sauce, then place over the pork layer.

• Spread the pickled figs evenly on top.

• Pour the remaining sauce over everything, then let it marinate for about 2 hours so the flavors fully develop.

Step 3: Braise the fish

• Place the pot on medium heat and simmer for about 45 minutes until the fish is tender and the sauce starts to reduce.

• Turn off the heat, let the dish cool completely, then braise it a second time. This double-cooking technique allows the fish to firm up, intensify in flavor, and absorb all the savory-sweet goodness—especially ideal for sea fish.

A Beautifully Balanced Dish

When done, the braised fish glistens with a golden-brown hue and releases an irresistible aroma blending fish, pork, spices, and figs. The fish is tender yet intact, the sauce thick and flavorful, and the pickled figs become soft, nutty, and deeply infused with the braising liquid—perfect with a bowl of hot rice.

If you make a large batch, divide it into smaller portions and freeze. When reheated by steaming or microwaving, the dish retains its original aroma and texture beautifully.

Health Benefits of Braised Fish with Pickled Figs

Beyond being a delicious traditional meal, this dish offers multiple health advantages. It’s a perfect combination of lean protein from fish and dietary fiber and vitamins from figs, which together:

• Aid digestion and prevent constipation

• Help regulate cholesterol levels

• Support cardiovascular health

• Contribute to healthy weight management

Adding a few slices of ginger or chili during braising also enhances flavor while improving circulation and warmth in the body—ideal for cooler seasons.

Tips and Variations

• For a richer dish, add quail eggs or fried tofu during the final braising stage.

• Choose young figs with fewer seeds—they’re softer, nuttier, and less bitter.

• Prefer a milder flavor? Reduce chili or substitute with sweet chili sauce.

• Use a clay pot or cast-iron pot for even heat distribution and deeper flavor.

A Taste of Tradition, A Touch of Comfort

Braised fish with pickled figs is a dish that perfectly captures the essence of Vietnamese home cooking—simple, rustic, yet full of soul. With easy-to-find ingredients and straightforward steps, it’s a wonderful way to bring warmth and nostalgia to the family dining table.

Whether enjoyed on a rainy day or during a cozy family meal, this dish reminds us that the best flavors often come from the simplest, most humble ingredients.