Ca Kho To

Ca Kho To (Clay pot fish)

Ingredients:

1kg mackerel cutlets (or similar “muddy” oily fish)

black pepper

300ml caramel sauce

60ml chicken stock (or water)

2 chillies

1 tbsp julienned ginger

coriander for garnish

clay pot (or high sided frypan)

Method:

season the fish steaks with black pepper and put in pot

add caramel sauce, stock chillies and ginger

place over medium heat and slowly bring to boil

flip fish after 6 min and cook another 6 mins or until cooked

garnish with coriander and serve with sliced cucumber and steamed rice

Caramel Sauce:

Ingredients:

900g coconut or palm sugar

600ml fish sauce

Method:

Slowly melt sugar in heavy based pan. This could take 10-15 minutes. When just beginning to boil, carefully pour in fish sauce stirring constantly. Be careful as the sugar may splutter and burn. Let cool and store for up to 3 months.