Recipe(tried): Vietnamese fish braised in caramel sauce

Vietnamese fish braised in caramel sauce (ca kho)

The Vietnamese typically use catfish for this dish, but any firm-fleshed fish will do. Use whole fish or large slices of cross-cut fillets as these keep whole better. The fish is delicious served over steamed rice.

750g (1 lb) catfish fillets
2 t vegetable oil
4 thin slices fresh ginger, shredded
2 quantities (160ml) caramel sauce (see recipe followed)

heat the oil in a wok over medium heat. Add the fish and stir-fry for 3-4 minutes on each side. Add the shredded ginger and caramel sauce and bring the mixture to the boil.
Reduce the heat to low and cook another 5 minutes, or until the fish is done. Remove from the heat and place on a serving plate.

Caramel sauce:
make 85 ml

This sweet-salty cooking sauce, the basis for the many caramel meat and seafood dishes in Vietnamese cooking, should be prepared fresh each time a recipe calls for it. It is simple to put together and the results are delicious.

80g *1/3 cup) sugar
70ml 91/4 cup) fish sauce
4 shallots, peeled and thinly sliced
t freshly ground black pepper

cook the sugar in a saucepan over low heat until it starts to melt and caramelise. Remove the pan from the heat and add the fish sauce. This causes the sauce to bubble vigorously.
Return the pan to the heat and bring to the boil. Stir often to prevent the sugar mixture from scorching. Cook until it turns syrupy, about 4 minutes. Add the shallots and black pepper and stir well to combine. Remove the pan from the heat and cool the sauce.