Ca Kho To

Ingredients

• 700g catfish steaks (or another firm white fish), cut into 1-inch pieces
• 2 tbsp fish sauce
• 1 tbsp sugar
• 3 cloves garlic, minced
• 1 shallot, minced
• 1/2 tsp black pepper
• 5 tsp sugar, for the caramel
• 1 tbsp vegetable oil
• 1/3 cup coconut water (or water)
• 2 scallions, sliced
• 1 red chili, sliced

Before you cook

• Pat the fish dry with paper towels.
• Combine the fish sauce, 1 tbsp sugar, garlic, shallot and pepper in a bowl.
• Add the fish and turn to coat, then marinate for 20 minutes.

Steps

1. Put the 5 tsp sugar and a splash of water in a clay pot or heavy saucepan.
2. Melt the sugar over medium heat without stirring until it liquefies.
3. Swirl the pan gently until the sugar turns deep amber, about 3 minutes.
4. Immediately add the oil and stir to stop the caramel cooking further.
5. Add the marinated fish and any marinade left in the bowl.
6. Turn the fish gently to coat each piece in the caramel.
7. Pour in the coconut water so it comes about halfway up the fish.
8. Bring to a gentle simmer.
9. Reduce the heat to low and cover the pot partially.
10. Simmer for 20 minutes, spooning the sauce over the fish twice.
11. Uncover and simmer for 5 more minutes until the sauce thickens into a glaze.
12. Scatter the scallions and chili over the top.
13. Serve straight from the pot with steamed rice.