Cá Kho Tộ (Vietnamese Caramelised Fish in a Clay Pot)

Method

1. Rinse the fish in cold water and pat it very dry with kitchen paper. Toss it with part of the fish sauce, a little of the sugar, half the shallots and garlic and half the pepper, and marinate for 20 min. This is a good time to start the rice.

   Add in this stepCatfish steaks, bone-in, 2 cm thick (or basa or mackerel) 350 gFish sauce 1¼ tbspSugar 0.4 tbspShallots, minced 1Garlic, minced 1Coarsely ground black pepper ½ tsp

2. Put the rest of the sugar and the oil in a 16 cm clay pot or small heavy pot on medium-low heat. Don't stir; swirl the pot gently for 3 min as the sugar melts and turns deep amber, the colour of strong tea. Add the remaining shallots and garlic and stir for 20 seconds. Molten sugar is extremely hot, so keep your hands clear; if it turns black and smells bitter, start again.

   Add in this stepSugar 1⅛ tbspVegetable oil 1 tbspShallots, minced 1Garlic, minced 1

   medium-low heat

3. Lay the fish in a single layer, pour over all the marinade and cook on medium heat for 2 min, turning once, so both sides are coated in caramel.

   medium heat

4. Add the coconut water, the remaining fish sauce and the chillies; the liquid should come about halfway up the fish. Bring to the boil over high heat, then turn down to low heat and simmer uncovered for 28 min. Turn the fish once halfway and spoon the liquid over it. It is ready when the liquid has reduced to a thick, dark brown sauce and the flesh by the bone is opaque and flakes easily with a chopstick.

   Add in this stepCoconut water, unsweetened (or water) 180 mlFish sauce ¾ tbspBird's eye chillies 1

   high heat→low heat

5. Scatter over the remaining pepper and the spring onions and cook on low heat for 1 min more to release their aroma.

   Add in this stepCoarsely ground black pepper ½ tspSpring onions, in 4 cm lengths 2

   low heat

6. Bring the pot straight to the table and serve with hot steamed rice and cucumber or blanched greens. Spooning the sauce over the rice is the best part.