Traditional Vietnamese Recipe - Cá kho ( Vietnamese Caramelized Fish)
A very popular dish to serve with hot steamed rice. A claypot ( Casserole Dish that can be placed on high heat) is normally used as it can maintain the heat until served on the table.
600 g Fish steaks 4 pcs (Mackerel, Tuna, Salmon, Catfish )
1 tbsp minced garlic
3 tbsp sugar
4 tbsp fish sauce
2 tbsp vegetable oil
1/2 tsp pepper
1 tbsp minced shallot
1 tbsp ginger julienned
1 stalk spring onion chopped
2 red hot chili peppers
Pat the fish dry and place in a cast iron pot or a claypot.
In a separate small pan on medium heat, add the vegetable oil and sprinkle 2 tbsp sugar over the base. Gently swirl the pan, do not stir. When the sugar is melted and turns into caramel liquid, add minced garlic and 1 tbsp minced shallot and fry until fragrant. Pour this mixture over the fish. And Let Rest 10 min.
In small cast iron pot dissolve 1 tbsp sugar in 4 tbsp Red boat fish sauce. Add the fish. Add pepper. Let the fish marinate for at least 30 minutes (preferably 1-2 hours). Over high heat, bring the marinated fish to a boil. If the fish produce too little liquid, you can add 1/2 cup coconut juice or hot water. Occasionally swirl the saucepan to coat the fish evenly with the caramel sauce. Add ginger strips and hot pepper if you like spicy, then turn the heat to low and simmer for 20 mins.
Gently turn the fish over and continue to simmer on low heat for another 20 minutes until the sauce thickens, the fish becomes firm and has nice caramel color.
Garnish with chopped spring onion and freshly cracked pepper.
Served with hot steamed rice.