Vietnamese Clay-pot Fish Recipe (Ca Kho To)

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After putting the Fisha 500 to good use up at South West Rocks earlier in the year, I pulled the last of the mackerel out of the freezer and dinner was Ca Kho To, a traditional Vietnamese claypot dish.
Here’s what you need:
1/2 kg mackerel steaks, bone and skin on (Aussie salmon, flake or snapper would work too)
3 tbs brown sugar
2 tbs minced garlic
Couple of twists of black pepper
3 spring onions, sliced 1 inches long
1 chilli
Cooking oil
From the Asian grocery:
4 tbs fish sauce
3 tbs caramel sauce
1 can of coconut juice

Here’s what to look for in the Asian grocery:

Asian grocery ingredients

 

Method:
1) Marinade steaks with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
2) In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish.
3) Allow to sear and brown for about 2-3 before searing opposite side for another few minutes.
4) Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft),
5) Checking a few times to make sure that it’s not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelise and brown, as will the sauce which will be a thick gooey consistency.
6) Taste sauce and make final adjustments with fish sauce or sugar as needed.
7) Turn off heat and add additional fresh cracked pepper, green onions, and chilli.
8) Serve with rice and a cold beer.

Enjoy!

Sea Sherpa

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