Vietnamese Cuisine

Caramelised fish in claypot (ca kho to)

Cuisine: Vietnamese Created by Luke Nguyen

Ingredients

500g blue eye cod or white fish cutlet, cut into large pieces
¼ cup vegetable oil
1 clove garlic, crushed
1 tbsp concentrated fish sauce (nuoc mam nhi)
¼ cup water
1 tsp salt
3 spring onion stems (white part)
2 tspn potato starch mixed with a bit of water
¼ cup chopped chives
¼ cup coriander
¼ tsp ground pepper
Caramel
1 tbsp white sugar
3 tbsp water

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Preparation

Firstly prepare the Caramel: Heat sugar in a small pot over medium heat until it has changed colour to dark brown. Add water; reduce heat to low and cook until sugar has melted and is syrupy. Remove from heat and set aside.

Heat oil in a clay pot, add garlic and cook until golden. Add chopped fish. Stir in caramel and cook until fish changes colour.

Add fish sauce, water, shallots and season with salt. Bring to the boil. Reduce heat to medium and simmer for 5 minutes.

Mix potato starch with a little water to make a smooth paste. Add to clay pot and cook until sauce has thickened. Turn heat off and add coriander, chives, and pepper. Serve with steamed rice and vegetables.

Vietnamese Restaurants

Displaying 10 of 273 Vietnamese Restaurants.

Restaurant		Suburb
1.	Le Bich	Balmain
2.	Thy Thy 1	Richmond
3.	Kinh Do	Macquarie
4.	Pho Phu Quoc	Dickson
5.	Tu Do	O'Connor
6.	Phi Yen	Northbridge
7.	Viet Hoa	Perth
8.	Vietnam Restaurant	Pennington
9.	Green Papaya	East Brisbane
10.	Binh Minh	Richmond

16 Oct 2009 01:40 AEST

Little saigon

South yarra

Basic

Very basic recipe and not enough caramel/sauce. You should add ginger & chilli for more flavour.

20 Oct 2008 12:00 AEST

Julia

Melbourne

Fantastic!!

This was one of my favourite dishes when in Vietnam and this recipe is the closest I have found so far, but its all about the fish sauce. stick with one from Phu Quoc Island and you cant go wrong.

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