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Vietnam, Asia · Cá Kho Tộ (Vietnamese Caramelised Fish in a Clay Pot)

Cá Kho Crispy Rice Bites with Chilli Mayo

Bite-size squares of rice, crisp outside and chewy inside, topped with fish braised in caramel fish sauce and flaked, sriracha mayo and a slice of chilli.

ServingsServes 2
Total cooking time45 min
Extra waiting time+ 30 min
DifficultyMedium

Method

  1. Fold the rice vinegar and salt into the warm rice with cutting strokes of a spatula. Line a 15×10 cm container with cling film, spread the rice 2 cm thick, cover with more film and press down firmly into a flat, compact slab. Chill for . Pressing well keeps it from falling apart when fried.

    Add in this stepWarm cooked short-grain rice 300 gRice vinegar 2 tspSalt ½ tsp

  2. Cut the fish into 2 cm pieces and pat dry. Put the sugar in a small pan on medium-low heat for ; don't stir, just swirl the pan as it melts into a deep amber caramel. Add the garlic and shallot for 20 seconds, then the fish, fish sauce and coconut water, and simmer for , until the fish is opaque and the sauce has reduced to a thick syrup; add the pepper. Take care: molten sugar is extremely hot.

    Add in this stepSugar 1½ tbspGarlic, minced 1Shallot, minced 1Skinless white fish fillet (catfish, basa or cod) 200 gFish sauce 3 tspCoconut water, unsweetened (or water) 60 mlCoarsely ground black pepper ½ tsp

    medium-low heat

  3. Turn off the heat, break the fish into coarse flakes with a fork, toss it in the sauce and let it cool a little.

  4. Mix the mayonnaise and sriracha to make the chilli mayo.

    Add in this stepMayonnaise 3 tbspSriracha 2 tsp

  5. Take out the rice and cut it into 8 pieces of 3 × 5 cm (a wet knife cuts cleanly). Pour oil 1 cm deep into a small frying pan and heat it on medium heat to 180 °C; it is ready when a wooden chopstick dipped in gives off a steady stream of small bubbles. Fry the rice pieces for about 3 minutes per side until golden and crisp, then drain on kitchen paper. Fry in batches so the pan is not crowded; it takes about in total. Hot oil spits, so keep things dry, never leave the pan unattended and let the oil cool completely before disposing of it.

    Add in this stepVegetable oil (for frying) 200 ml

    medium heat

  6. Pipe a little chilli mayo on each warm piece of crispy rice, top with the fish, a slice of chilli and some spring onion, and serve immediately.

    Add in this stepBird's eye chilli or jalapeño, thinly sliced 1Spring onions, finely sliced 1

Cook's tip

Rice pressed the day before and chilled overnight fries even crisper. To avoid frying, brush with oil and air-fry at 200 °C for 12–15 minutes, turning once. Add the toppings only just before serving so the rice stays crisp.

Cooking it at camp

Press, chill and cut the rice at home, and braise the fish topping ahead; bring both in the cooler. At camp, instead of deep oil, shallow-fry the pieces on both sides in a generously oiled cast-iron pan — it is safer.