Vietnamese Braised Fish : Ca Kho To

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1 lb catfish steaks (bone and skin on or other meaty fish steaks)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce  (Boil 2 TBSP suagr with 1/4 cup water until slightly thick)

2 tbs Kecap Manis (optional)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
cooking oil

Directions:

Rinse fish with vinegar and wash off with water and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 30 minutes.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Sear and brown for about 2-3 before searing opposite side for another few minutes.

Add the marinade and caramel sauce and just enough coconut juice to the level of the fish steaks.

Add Kecap Manis.

Cover and turn to med low heat and allow to simmer until sauce thickens.

Add more coconut juice or caramel sauce if needed. 

Add sugar to taste.

Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.

Adapted from : http://www.theravenouscouple.com/2009/08/ca-kho-to-vietnamese-braised-fish-in-clay-pot.html

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