Vietnamese · Dinner
Steamed Rice with Braised Fish
Vietnamese Ca Kho To features white fish braised in caramelized fish sauce and sugar with garlic, shallot and ginger until tender, then served over steamed jasmine rice. Topped with fresh scallion and chili, accompanied by quick-pickled cucumber for cooling contrast.
$6
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
6.9gFat
56.1gCarbs
24.8gSugar
2.1gFiber
1580mgSodium
93mgChol
1.3gSat Fat
790mgPotassium
65mgCalcium
2.4mgIron
2.6mcgVitamin B12
12mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat the fish dry with paper towel and season with salt and pepper. Mince the garlic, thinly slice the shallot, julienne the ginger, slice the scallion and chili diagonally, and slice the cucumber thinly.
2
Macerate
Toss the cucumber with rice vinegar, white sugar and salt in a small bowl; leave at room temperature 15 minutes.
3
Caramelize
Heat vegetable oil in a small clay pot over medium heat. Stir in brown sugar, swirling constantly 2 to 3 minutes until deep amber and faintly smoking.
4
Bloom
Add garlic, shallot and ginger to the caramel; stir 30 seconds over medium heat until fragrant.
5
Braise
Pour fish sauce and water into the pot and nestle the fish into the liquid. Simmer covered over medium-low heat 18 to 20 minutes until the fish flakes easily and the sauce reduces to a thick glaze.
6
Plate
Spoon rice onto a plate, top with the fish steaks, spoon glaze over the top, scatter with scallion and chili, and serve with pickled cucumber alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g white fish fillet
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 2 clove2 clove garlic
- 22 small shallot
- 11 inch fresh ginger
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml water
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 11 fresh red chili
- 1 1/2 cup270g steamed jasmine rice
- 2/3 cup80g cucumber
- 2 tbsp2 tbsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white
- 2 pinch2 pinch salt
