Cá Kho Tộ

Ingredients

• 800 g catfish or basa steaks, cut 3 cm thick
• 80 g caster sugar
• 60 ml fish sauce
• 250 ml young coconut water
• 4 shallots, thinly sliced
• 4 garlic cloves, minced
• 3 cm piece ginger, cut into fine matchsticks
• 2 tbsp vegetable oil
• 1 tsp coarsely ground black pepper
• 2 red chillies, halved
• 3 spring onions, cut into 4 cm lengths
• Steamed rice, to serve

Before you cook

• Rub the fish steaks with a tablespoon of salt, rinse them and pat them dry.
• Toss the fish with 2 tablespoons of the fish sauce, half the garlic and half the shallots, then leave for 20 minutes.
• Slice the remaining shallots and cut the ginger into matchsticks.

Steps

1. Put the sugar and 2 tablespoons of water in a clay pot or heavy saucepan over medium heat.
2. Cook without stirring for 6 minutes, until the syrup turns the colour of dark tea and just begins to smoke.
3. Pour in 60 ml of hot water at arm's length, standing back as it spits, and swirl until the caramel dissolves.
4. Scrape the caramel into a jug and set it aside.
5. Heat the oil in the same pot and fry the remaining shallots, garlic and ginger for 2 minutes until fragrant.
6. Lay the marinated fish steaks in the pot in a single layer.
7. Pour over the caramel and the remaining fish sauce.
8. Add the coconut water and the halved chillies.
9. Bring the pot to a simmer, then turn the heat to low and cover it.
10. Braise for 20 minutes, spooning the sauce over the fish twice.
11. Uncover the pot and turn the steaks carefully with a spoon.
12. Simmer uncovered for 10 minutes, until the sauce reduces to a glossy glaze that coats the fish.
13. Grind the black pepper over the top and scatter on the spring onions.
14. Rest the pot off the heat for 5 minutes and serve with plenty of steamed rice.