A very popular dish to serve with hot steamed rice. It goes perfect with sweet and sour fish soup (Canh Chua Ca). A claypot is normally used as it can maintain the heat until served on the table.
Other dish to serve with rice (các món ăn với cơm): http://www.youtube.com/playlist?list=...
Video by: Helen
Chanel Youtube: https://www.youtube.com/user/HelenRecipes
- Pat the fish dry and place in a saucepan or a claypot.
- In a separate small pan on medium heat, add the vegetable oil and sprinkle 2 tbsp sugar over the base. Gently swirl the pan, do not stir. When the sugar is melted and turns into caramel liquid, add minced garlic and 1 tbsp minced shallot and fry until fragrant. Quickly pour this mixture over the fish.
a bowl, dissolve 1 tbsp sugar in 4 tbsp fish sauce. Also pour this
sauce over the fish. Add pepper. Let the fish marinate for at least 30
minutes (preferably 1-2 hours).
high heat, bring the marinated fish to a boil. If the fish produce too
little liquid, you can add 1/2 cup coconut juice or hot water.
Occasionally swirl the saucepan to coat the fish evenly with the caramel
sauce. Add ginger strips and hot pepper if you like spicy, then turn
the heat to low and simmer for 20 mins.
turn the fish over and continue to simmer on low heat for another 20
minutes until the sauce thickens, the fish becomes firm and has nice
- Garnish with chopped spring onion and freshly cracked pepper.
- Served with hot steamed rice.