Caramelised fish in claypot (ca kho to)

Ingredients

For the caramel

• 1 tbsp sugar 
• 3 tbsp water

For the fish

• 3 tbsp vegetable oil 
• 1 garlic clove, crushed 
• 500 g firm white fish cutlets such as blue eye, cut into large pieces 
• 1 tbsp first-grade fish sauce (nuoc mam nhi) 
• 3 tbsp water 
• 3 spring onions, white part only, sliced 
• 1 tsp salt 
• ½ tbsp potato starch, mixed to a smooth paste with a little water 
• 3 tbsp chopped garlic chives 
• 3 tbsp chopped coriander 
• ¼ tsp pepper 

Instructions

1. To make the caramel, put the sugar in a small saucepan and melt over medium heat. Cook until it turns dark brown. Add the water, reduce the heat to low and cook until the sugar blends into the water and the mixture becomes syrupy. Remove from the heat.
2. Heat the oil in a clay pot (or saucepan) and add the garlic. Fry until golden then add the fish. Stir in the caramel and cook for about 5 minutes until the fish changes colour.
3. Add the fish sauce, water, spring onion and salt. Bring to the boil then reduce the heat and simmer for 5 minutes. Add the potato starch and cook until the sauce has thickened. Remove from the heat and add the chives, coriander and pepper. Serve with steamed rice.