Vietnamese Braised & Caramelized Fish | Cá Kho Tộ | 越式魚露炆魚

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#越式魚露炆魚 #CáKhoTộ
#Vietnamese #Braised & #Caramelized #Fish

Ingredients

One 1 1/2 lbs catfish
2 - 3 sliced pork belly, cut into pieces, (optional)
1 shallot
2 - 3 cloves of garlic, chopped
1/2 - 1 chili, chopped
1/2 chili thinly strips
1 green onion, finely chopped
1/2 - 3/4 block sugar, chopped into small pieces
2 oz fish sauce
4 - 5 oz fresh or good quality coconut juice
1 tsp sweet dark soy sauce
1/2 tsp ground black pepper

Method

Fried the shallot started with cold oil, that way to prevent shallot burned easily. Set it aside.

Clean the catfish by pouring hot boiling water over then raise with tap water and using a knife to scrape off the slimy from the skin, this way not only takes off the skin dirt but also taking off the muddy flavor originally from the fish! Pad dry and set it aside.

Melt the sugar with oil in the clay pot till the sugar caramelized over med-high heat, keep an eye on the sugar and keep stirring when it's melted and starting to change color, it burns easily!

Add chopped garlic and chili into the caramelized sugar, then add the pork belly, keeps stirring till the belly is cooked, then add the catfish into the pot, turning the fish on both sides to get the coating off from the sugar.

About 2 minutes later, add the fish sauce, sweet dark soy sauce, and coconut juice into the pot, let it cook for 15 minutes or till the sauce is reduced and caramelized over high heat,

Add black pepper to cook for another 5 minutes or till the sauce got concentrated.

Garnish with chopped green onion and stripes chili.
P.S. The taste test is necessary while the fish cooking, different brands of seasoning may not the same, also adjust for your taste!

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