Ingredients
-
1 1/2
-
1/3
-
1/4
-
4
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To),This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.,Turned out better than I expected. No where near close to what my mom used to make but does the job!,Excellent. Just introduced to Vietnam dishes and this one tastes just like the one I have enjoyed many times now. Was a bit salty so I added a little more sugar to balance it. Will become part of my repertoire.
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Steps
|
1
Done
|
In a Heavy 2-Quart Saucepan, Cook the Sugar Over Low to Medium Heat, Swirling the Pan Constantly, Until Brown and Caramelized. |
|
2
Done
|
Remove Pan from Heat and Stir the Fish Sauce Into the Caramel. |
|
3
Done
|
It Will Smoke Slightly. |
|
4
Done
|
Return the Pan to Low Heat and Gently Boil For About Couple Minutes While Stirring Until the Sugar Is Completely Dissolved. |
|
5
Done
|
Stir in the Shallots, Chili and Ginger. |
|
6
Done
|
Add the Fish in the Caramel Sauce and Sprinkle With Black Pepper. |
|
7
Done
|
Bring to a Boil. |
|
8
Done
|
Reduce the Heat to Low and Cover the Pan. |
|
9
Done
|
Simmer For 30-45 Minutes, Turning the Fish Occasionally and Carefully. |
|
10
Done
|
Serve With Rice. |
