Name: Vietnamese fish hot pot (Ca kho to)
Total time: 45 min
Yield: 1
Cuisine: vietnamese
Ingredients: 3 cloves of garlic; 5cm piece of ginger; 5 shallots; 1 bunch of spring onions; 2 whole red Thai chillies; 750 g firm white fish, such as monkfish, halibut, from sustainable sources; 150 g golden caster sugar; 3 tablespoons Asian fish sauce; 1 splash of groundnut oil; 400 ml coconut water (not milk)

Vietnamese fish hot pot (Ca kho to)

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Total Time:
45 minutes

This dish showcases the perfect sweet and salty balance of Vietnamese cuisine, with a spicy kick.

Ingredients:

3 cloves of garlic
5cm piece of ginger
5 shallots
1 bunch of spring onions
2 whole red Thai chillies
750 g firm white fish, such as monkfish, halibut, from sustainable sources
150 g golden caster sugar
3 tablespoons Asian fish sauce
1 splash of groundnut oil
400 ml coconut water (not milk)

Instructions:

Peel and finely chop the garlic, ginger, and shallots. Trim and chop the spring onions into 2cm pieces and prick the chillies. Roughly chop the fish and marinate in a bowl with 50g of sugar, fish sauce, garlic, ginger, shallots, spring onions, chillies, and a pinch of black pepper. Make caramel by boiling remaining sugar and 100ml water until golden. Cook the fish in a clay pot with a splash of oil, reserve marinade, and seal all sides for 2-3 minutes. Add marinade, caramel, and coconut water, bring to a boil, then simmer for 15-20 minutes until golden and sticky. Serve hot with jasmine rice and greens.

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