Vietnamese Caramel Braised Fish (Ca Kho To) - Chef Recipe by Nina 'Teddie' Huynh

Ingredients

1 kg basa rillets
4 Tbs fish sauce
1 Tbs caster sugar
2 Tbs vegetable oil
1 Tbs caster sugar
1 purple eschallot, minced
3 garlic cloves, minced
1/2 can Coco Rico coconut soda (170 g) Note: can use coconut water or lemonade instead
1 spring onion, finely sliced
1/4 tsp ground black pepper

Method

Basa fillets:

Cut into even pieces and marinate in fish sauce and sugar for at least 15 minutes.

Caramel sauce:

Heat the vegetable oil in a pan over medium-high heat. Add 1 tablespoon of sugar and cook until it turns amber. Add the minced shallot and garlic, cooking for 15 seconds until fragrant.

Add the marinated basa fillets and any leftover marinade to the pan. Stir to coat the fish in the caramel sauce. Pour in the coconut soda and simmer for 20 minutes, partially covered. Flip the fillets halfway through, or spoon the liquid over if flipping is tricky.

To garnish and serve, sprinkle with sliced spring onions and black pepper before serving with steamed rice.

Tip:

Adjust the seasoning and aromatics to suit your taste. For a bit more fragrance, you can add a few slices of fresh ginger.

Credits: Aquaculture Stewardship Council

Photo Credits: Aquaculture Stewardship Council