Vietnamese Caramelized Fish in Clay Pot (Cá Kho Tộ)

Directions

1. Step 1

   Cut fish fillets into serving-sized pieces. Marinate fish with 1 tbsp fish sauce and 0.25 tsp black pepper for 15 minutes.

2. Step 2

   In a heavy-bottomed pot or clay pot, heat 1 tbsp cooking oil over medium heat. Add 2 tbsp sugar and cook, stirring, until it melts and turns a deep amber caramel color.

3. Step 3

   Carefully add minced shallots and garlic to the caramel. Stir-fry for 1 minute until fragrant. Immediately add water (it will steam vigorously).

4. Step 4

   Stir in remaining fish sauce and sugar. Bring to a simmer, stirring until sugar is dissolved and sauce is combined.

5. Step 5

   Gently add marinated fish pieces to the sauce. Add whole chilies if using. Bring back to a gentle simmer.

6. Step 6

   Reduce heat to low, cover, and braise for 20-25 minutes, or until fish is cooked through and sauce has thickened and caramelized around the fish.

7. Step 7

   Garnish with freshly ground black pepper and chopped green onions. Serve hot with steamed jasmine rice.