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Key Ingredient
Food Category
- Cuisine: Vietnamese
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
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.
If you enjoyed this Caramelised fish in claypot recipe (ca kho to) then browse more Vietnamese recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | 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 |
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