Vietnamese fish hotpot (ca kho to)

Vietnamese fish hotpot (ca kho to)

main courses | serves 4

Vietnamese cuisine is all about the sweet/salty balance, and this dish really demonstrates that taste sensation, with a little kick of chilli
added to the mix.


1. First put your fish in a bowl to marinate with 50g of the sugar, the fish sauce, garlic, ginger, shallots, spring onions, chillies and a pinch of ground black pepper.
2. Meanwhile, make some caramel. Place the remaining sugar in a heavy-bottomed saucepan with 100ml of water and bring it to the boil over a medium heat. Don’t stir it, just swirl it occasionally. Keep it boiling for about 10 minutes, or until you have a gorgeous golden caramel liquid.
3. Now cook the fish. Place a clay pot or earthenware dish on a medium heat and add a splash of groundnut oil. Add the fish, reserving the marinade juices, and seal all the sides for 2–3 minutes altogether. Pour in the marinade, the caramel and the coconut water. Gently bring it to the boil, then let it simmer uncovered for 15–20 minutes, until the fish is cooked through and the sauce is reduced, golden and sticky. If it looks too dry halfway through, add a little more coconut water.
4. Serve immediately with steamed jasmine rice and greens.

Per serving 336 cals, 3.8g fat (0.9g saturated), 31.2g protein, 43.5g carbs, 42.4g sugars

 

Recipe Georgie Socratous
Photo Gareth Morgans


from Issue 37

ingredients

• 750g firm white fish, such as monkfish or halibut, chopped
• 150g golden caster sugar
• 3 tbsp Asian fish sauce
• 3 garlic cloves, peeled and finely chopped
• A thumb-sized piece of ginger, peeled and roughly chopped
• 5 shallots, peeled and finely chopped
• A bunch of spring onions, chopped
into 2cm pieces
• 2 whole red Thai chillies, pricked
• A splash of groundnut oil
• 400ml coconut water (not milk)
• Jasmine rice and greens, to serve

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