Cá Kho Tộ (Vietnamese Braised Fish)

For The Marinade

• 650 g / 1.4 lb fish (preferably in steak form)
• 3 cloves garlic (finely chopped)
• 2 red shallot (finely chopped)
• 3 chili (optional)
• 2 tbsp fish sauce (or to taste)
• 1 1/2 tbsp sugar (or to taste)
• 1 tsp chicken bouillon powder
• 1 tsp pepper
• 1 tsp cooking oil (with a neutral flavor)

For The Sauce

• 1 US cup coconut water (or water)
• 4 tbsp oil
• 3 tbsp sugar (or to taste)
• spring onion (finely chopped; to garnish)

Instructions

• Combine the fish with the sugar, chicken bouillon powder, pepper, fish sauce and oil as well as half of the garlic and red shallots. Let it marinate for a minimum of 20 minutes.
• To make the caramel, heat up a claypot on low heat and add the oil and sugar in. Let it brown and stir in the remaining aromatics for 10 seconds.Note: Work VERY quickly with the sugar because it will burn if left on the heat for too long.
• Pour in the coconut water and turn the heat up to high.
• Add the fish in and let it simmer for 30 seconds, then gently flip it over to coat the sauce on the other side. Pour the remaining marinade over it.
• Let the fish braise on a low-medium heat for 1 hour or until soft with the lid partially on. The sauce should be slightly thick and sticky when it’s done. If you plan to add chili, you can put it in now.Tip: Scoop the sauce onto the fish every 15 minutes to make sure every part is covered.
• Garnish with spring onions and serve immediately with hot rice!

ORIGINAL RECIPE