Vietnamese · Lunch, Dinner
Ca kho to (caramelised clay-pot fish)
Fish fillets braised in a sweet-savoury caramel sauce with ginger and chilli.
- Calories
- 444 kcal
- Protein
- 38 g
- Carbs
- 68 g
- Fat
- 2 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: fish.
Ingredients
- 170 g White fish fillets
- 1¼ tbsp Sugar
- 1 tbsp Fish sauce
- 10 g Ginger
- 2 cloves Garlic
- ¾ chilli Red chillies
- 60 g Jasmine rice
- 8 g Spring onions
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Melt the sugar in a small pot over medium heat until deep amber, then carefully add 80ml water to loosen it.
- Stir in fish sauce, ginger, garlic and chilli, then add the fish pieces.
- Simmer gently for 12 minutes, spooning the sauce over the fish, until glossy and cooked through.
- Scatter with spring onion and serve with the rice.
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