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Cá Kho Tộ | Vietnamese Caramelised Fish
(0)
30 min
Quick
Knuspr-Küche
Traditioneller vietnamesischer Schmorfisch: Zartes Kabeljaufilet geschmort in einer aromatisch-würzigen Karamellsauce aus Fischsauce, Schalotten, Ingwer und reichlich schwarzem Pfeffer.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Pat the cod fillet dry and cut into approx. 4–5 cm pieces. Finely chop the shallots, garlic, and ginger. Cut the chilli pepper into thin rings and cut the spring onions into approx. 3 cm long pieces.
Cooking & simmering
In a deep pan or clay pot, heat the vegetable oil together with the brown cane sugar over medium heat. Allow the sugar to caramelise slowly, stirring occasionally, until it takes on a golden amber colour.
Chef's tip
Tip for perfect caramel: Do not let the sugar burn over medium heat – as soon as it foams amber, immediately add the aromatics and liquids.
For an even richer sauce, the water can be completely or partially replaced with unsweetened coconut water.
Ingredients
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