Caramelized Clay Pot Fish (Cá Kho Tộ) with Jasmine Rice and Pickled Cucumber Salad

Name: Caramelized Clay Pot Fish (Cá Kho Tộ) with Jasmine Rice and Pickled Cucumber Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 pound firm white fish fillets (cut into 2-inch pieces); 2 tablespoon fish sauce; 1 tablespoon granulated sugar; 0.5 teaspoon black pepper; 1 shallot (thinly sliced); 2 clove garlic (minced); 2 tablespoon vegetable oil; 0.25 cup water; 2 green onions (thinly sliced, whites and green parts separated); 1 cup jasmine rice; 2 cup water for rice; 1 cucumber (small, thinly sliced); 0.25 cup white vinegar; 1 tablespoon sugar; 0.25 teaspoon salt

Flaky white fish simmered in a rich, sweet, and intensely savory caramel sauce with black pepper and green onions, complemented by fluffy jasmine rice and a refreshing, tangy quick-pickled cucumber salad.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 2
Cuisine: Vietnamese
Difficulty: Medium

Dietary

Nut-Free
Dairy-Free
Egg-Free
Gluten-Free
Pescatarian
High-Protein

Ingredients

1 pound firm white fish fillets (cut into 2-inch pieces)
2 tablespoon fish sauce
1 tablespoon granulated sugar
0.5 teaspoon black pepper
1 shallot (thinly sliced)
2 clove garlic (minced)
2 tablespoon vegetable oil
0.25 cup water
2 green onions (thinly sliced, whites and green parts separated)
1 cup jasmine rice
2 cup water for rice
1 cucumber (small, thinly sliced)
0.25 cup white vinegar
1 tablespoon sugar
0.25 teaspoon salt

Instructions

In a medium bowl, combine the firm white fish fillets with 1 tablespoon fish sauce, 1/2 tablespoon granulated sugar, and 1/4 teaspoon black pepper. Let marinate for 15 minutes.
For the pickled cucumber salad: In a small bowl, whisk together 1/4 cup white vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt until the sugar and salt dissolve. Add the thinly sliced cucumber and set aside.
Rinse the jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rinsed jasmine rice with 2 cups water for rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
Heat 1 tablespoon vegetable oil in a heavy-bottomed pot or Dutch oven (ideally a clay pot if you have one) over medium heat. Add the thinly sliced shallot and minced garlic. Sauté for 2-3 minutes until fragrant and lightly golden.
Add the remaining 1/2 tablespoon granulated sugar to the pot. Stir continuously for 2-3 minutes until the sugar melts and caramelizes to a deep amber color (do not burn). Be careful, this step goes quickly.
Carefully add 1/4 cup water, the remaining 1 tablespoon fish sauce, and 1/4 teaspoon black pepper to the caramelized sugar. Stir until the caramel dissolves into a sauce.
Gently place the marinated firm white fish fillets into the sauce. Add the white parts of the thinly sliced green onions. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the fish is cooked through and flaky, and the sauce has thickened slightly.
Fluff the cooked jasmine rice with a fork.
Serve the Caramelized Clay Pot Fish hot, garnished with the green parts of the thinly sliced green onions. Serve with jasmine rice and the pickled cucumber salad on the side.

Notes

Be careful when caramelizing the sugar, as it can burn quickly. Use a heavy-bottomed pot to ensure even heat distribution. A traditional clay pot will provide even cooking and a rustic presentation.

Nutrition (per serving)

Calories: 650
Protein: 50 g
Carbohydrates: 68 g
Fat: 19 g
Fiber: 4 g
Sodium: 2000 mg
Saturated Fat: 5 g
Sugar: 17 g
Cholesterol: 100 mg