Cá kho tộ (caramelised fish in clay pot)

Ingredients

• 600 g catfish fillets (or any firm white fish), cut into chunks
• 4 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp caramel sauce (or 2 tbsp dark brown sugar dissolved in 2 tbsp water)
• 4 garlic cloves, crushed
• 2 bird’s eye chillies, sliced
• 1 spring onion, sliced
• ½ tsp ground black pepper
• 200 ml water or coconut water

To serve

• Steamed jasmine rice

Method

1. In a clay pot (or heavy saucepan), combine fish sauce, sugar, caramel sauce, garlic, chillies, spring onion and pepper.
2. Heat gently until the sugar dissolves.
3. Add the fish and water. Bring to a gentle simmer.
4. Cover and cook on low for 45-60 minutes until the sauce is thick, dark and glossy.
5. Serve hot with steamed jasmine rice.