Cá kho tộ

Fish steaks glazed in a deep brown caramel, with flesh that flakes away in large succulent pieces. The syrupy, glossy sauce carries a bold aroma of pepper and fish sauce.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 341
• Protein: 24 g
• Carbs: 17 g
• Fat: 19 g

Ingredients

• 600 g Pangasius hypophthalmus ( cut into thick steaks )
• 100 g Pork belly ( finely diced )
• 4 tbsp fish sauce
• 3 tbsp Brown sugar
• 1 tbsp Sunflower oil
• 150 ml Mineral water
• 2 piece Garlic ( minced )
• 2 piece Shallot ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Thai chili optional ( whole )
• 1 tsp Black pepper ground
• 150 ml Coconut water

Instructions

1. Marinating the fish

   In a dish, mix the fish with the fish sauce, half of the chopped shallot, and a good amount of black pepper. Let it marinate for 15 minutes to firm up the flesh.

2. Making the caramel

   Heat the oil and brown sugar in a cast-iron pot. Do not stir. When the sugar melts and turns a dark amber color, almost like coffee, it is ready.

3. Browning the aromatics

   Add the diced pork belly. Once the fat becomes translucent, toss in the remaining shallot and garlic. It should smell strong and fill the kitchen with aroma.

4. Simmering in the pot

   Gently place the fish steaks in the pot. Pour in the mineral water and coconut water, then add the whole chilies. Cover and simmer over low heat. The liquid should gently bubble.

5. Reducing the sauce

   Remove the lid. Increase the heat to reduce the sauce. When the sauce coats the spoon and becomes sticky, turn off the heat and sprinkle with sliced green onions.

Chef's tips

• Never stir the fish while cooking; use a spoon to baste it with sauce, or it will break apart.
• The caramel must be truly dark to provide the bitterness that balances the pork fat.

Storage

Keeps for 2 days in the fridge. The sauce will set; reheat gently with a splash of water.