Cá Kho Tộ (Caramel-Braised Fish)

Method

1. 1

   Season the fish steaks with a tablespoon of fish sauce and half the pepper and let them sit 10 minutes.

2. 2

   Melt the sugar with a splash of water in the pot over medium heat and cook, without stirring, until it turns the color of dark tea.

   💡 Swirl the pot rather than stirring, and pull it at mahogany — burnt caramel turns the dish acrid.

3. 3

   Immediately add the oil, shallots, garlic and ginger and stir for 30 seconds in the caramel.

4. 4

   Nestle in the fish, add the remaining fish sauce, coconut water and the whole chili, and bring to a simmer.

5. 5

   Braise uncovered over low heat for 25–30 minutes, spooning the sauce over now and then, until it reduces to a dark glaze.

   💡 Turn the steaks once, gently — river fish flakes apart if fussed with.

6. 6

   Finish with the sliced chili, spring onion and remaining pepper, and serve bubbling with plenty of jasmine rice.