Caramelized Fish in Clay Pot Vietnamese - Ca Kho To

Ca Kho To is a keystone favorite dish of Southern . Drawing on Indianized influence from the time of the Champa Kingdom, the recipe perfectly balances sweet and savory, with a little kick of heat!

minutes 30 PREP TIME INGREDIENTS minutes 30 COOK TIME • 1 pound meaty white fish filet For Clay Pot (monkfish works great) • 2 tablespoons oil (olive or coconut) • 1 teaspoon sea salt (to clean fish) • 3 cloves garlic, minced • 3 shallots, finely chopped Marinade • 2 stalks chopped green onion • 2 tablespoons (scallion) + extra for garnish • 2 cloves garlic, minced • 1 1-inch piece , minced • 2 small shallots, minced • ¼ cup coconut water (optional) • 1 red chili pepper, deseeded and minced • 2 teaspoons thick dark • 1 stalk scallions, minced • 1 teaspoon freshly ground black pepper • 2 tablespoons of coconut • 1 sliced red chili (optional)

Caramel (Optional) • 2 tablespoons coconut sugar • ½ cup water (or coconut water)

SERVES: 4 PEOPLE

LEVEL OF DIFFICULTY: INTERMEDIATE

1. VIETNAMESE - CA KHO TO Stage 1: Marinate the Fish

1. Before marinating, start by salting your fish filet and letting sit for 3-5 minutes as you prepare your marinade

2. In a medium-sized bowl, add your garlic, shallots, scallions, chili pepper and fish sauce. Mix well

3. Next, add your coconut sugar into the bowl and mix well again

4. With your marinade made, rinse the salt off your fish filets under running water. Then, add your fish filets into your bowl of marinade. Work the marinate well into the fish (it’s best to use your hands), and then place in the fridge for at least 30 minutes

Stage 2: Create Caramel (Optional)

1. In a small pot, add your coconut sugar and (coconut) water over medium- high heat. As you bring the pot to a boil, gently jostle the pot to move the sugar around (so it does’t burn or get stuck in the pan)

2. Once the sugar-water starts , reduce the heat to medium and let the liquid and sugar simmer for at least 7-10 minutes. During this time, the sugar will dissolve into a further reducing liquid, creating your caramel. (Don’t forget to continue jostling the pot around in order to keep any part of the caramel from sticking to the pot.)

3. Once your caramel has been created, take the pot off the heat and set aside until the next stage

2. VIETNAMESE - CA KHO TO You can find out more about Vietnamese cuisine, its history and the Ca Kho To recipe (including more pictures) by clicking here.

Stage 3: Create Ca Kho To

1. Before beginning this stage, start by taking out your marinating fish filets and have your caramel nearby

2. With a clay pot (or wok, or small stockpot), put the pot over medium-high heat and add your oil

3. When the oil is sizzling hot (but not ), add your garlic and shallots. Sauté for several minutes as they start to get a nice golden brown color and become fragrant

4. Next, take your fish filets and layer them directly over the golden brown shallots and garlic (Note: Do not stir or mix throughout the process, only layer ingredients)

5. Once you’ve layered all filets of fish, pour your leftover fish marinade, soy sauce and coconut water over the fish. Ideally, this liquid mixture should just above cover the filets of fish, but feel free to add a bit of water in case you fall a little short (And remember, do not stir! Let everything be as it is.)

6. Next, sprinkle your chili pepper and ground black pepper and add your caramel on top, then let sit and simmer over medium-low heat for 15 minutes (pan should be uncovered to help the liquids reduce)

7. After 15 minutes, very carefully and judiciously flip as many pieces of the fish filet as you can (without breaking it), and simmer for another 10 minutes

8. By the end of these next 10 minutes, take the pot off the heat and serve with freshly steamed rice

Note: This is best served with steamed rice and can easily be made on the side while cooking this dish.

3. VIETNAMESE - CA KHO TO Bon Appetit!

Arousing Appetites 4. VIETNAMESE - CA KHO TO CLEAN. arousingappetites.comAUTHENTIC. INTERNATIONAL. HOME COOKING.