Braised Fish in Caramel (Ca Kho)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds mackerel or eel, bone-in, about 1-inch-thick steaks coarse sea salt freshly ground black pepper
3 tablespoons sugar 1 tablespoon thick soy sauce 3 tablespoons fish sauce
6 ounces daikon, peeled and sliced into thin rounds 2 large cloves garlic, peeled and lightly crushed 2 scallions, trimmed, cut into 1-1/2-inch-long pieces and quartered lengthwise
3 dried red chilies or 2 more bird's eye or Thai chilies 2 tablespoons vegetable oil 3 ounces fresh ginger, peeled and julienned



1 Season the fish steaks with salt and pepper on both sides.
2 Make a caramel by combining the sugar and 2 tablespoons water in a large sand pot or heavy-bottomed pot over medium-low heat. When the sugar melts and turns golden, about 10 minutes, remove the pot from the heat and stir in 1/3 cup water, thick soy sauce, and fish sauce. Reduce the heat to low and add the daikon, garlic, scallions, chilies, and fish steaks. Cover and simmer until the fish is cooked through, about 20 minutes.
3 Meanwhile, heat the oil in a saucepan over high heat and stir-fry the ginger until golden crisp, about 2 minutes. Transfer the brasised fish to a serving platter and scatter the ginger over it. Serve with jasmine rice on the side.

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