Cá kho tộ — caramel-braised fish

Method

1. 01

   Season the fish

   Pat the steaks dry and remove loose scales or bone fragments. Coat with fish sauce and 1 g pepper; refrigerate for 20 minutes while preparing the aromatics.

   

2. 02

   Make amber caramel

   In a wide heavy saucepan, heat sugar with 20 ml water over medium heat for 4–6 minutes. Swirl without stirring until deep amber; remove from heat before it smokes.

   

3. 03

   Loosen the caramel and soften aromatics

   Add 100 ml coconut water slowly from the side; it will bubble strongly. Return to low heat, add oil, shallots and garlic, and stir for 2 minutes until fragrant.

   

4. 04

   Arrange one layer

   Arrange fish in one layer and add all marinade, remaining 200 ml coconut water and chile. Bring just to bubbling over medium heat, then lower the heat immediately.

   

5. 05

   Braise gently

   Leave the lid slightly open and simmer for 20 minutes. Spoon sauce over exposed fish every 5 minutes; rock the pot rather than stirring so steaks stay whole.

   

6. 06

   Reduce to a glaze

   Uncover and simmer 8–10 minutes until sauce coats a spoon. Check fish reaches 63°C at the thickest point. Add the reserved 40 ml water only if the sauce reduces before the fish is ready.

   

7. 07

   Finish with scallions

   Scatter scallions and the remaining 1 g pepper over the fish; simmer 1 minute and turn off the heat. Serve in the cooking pot or a warmed clay serving pot with rice alongside.