Cá Kho Tộ

Ingredients

• 1800g firm white fish (catfish or basa), cut into steaks
• 23 tbsp fish sauce
• 32 tbsp caramel sauce (nuoc mau)
• 41 tbsp sugar
• 51 tsp black pepper
• 64 cloves garlic, minced
• 72 shallots, finely sliced
• 82 fresh chillies, sliced
• 93 spring onions, cut into 5cm pieces
• 10200ml coconut water
• 112 tbsp vegetable oil
• 12Fresh coriander for garnish

Instructions

1. 1Heat oil in a clay pot or heavy saucepan over medium heat. Add sugar and cook until it caramelises to a dark amber colour.
2. 2Add garlic and shallots. Stir for 30 seconds until fragrant.
3. 3Arrange fish steaks in the pot in a single layer.
4. 4Pour in fish sauce, caramel sauce, black pepper and coconut water.
5. 5Bring to a gentle simmer, then reduce heat to low. Cover and cook for 25-30 minutes, turning fish once halfway through.
6. 6Add spring onions and chillies in the last 5 minutes of cooking.
7. 7The sauce should reduce to a thick, glossy glaze coating the fish.
8. 8Garnish with fresh coriander and serve hot with steamed jasmine rice.