Name: Cá kho Tô (Braised Fish)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: White or brown rice, for serving; Kosher salt and freshly ground black pepper; 2 tablespoons peeled, thinly sliced ginger; 5 shallots, cut into thin slices; 1 small onion, cut into thin slices; 1 pound [455 g] steak of firm white fish, such as cod or halibut, cut into eight 3-by-1-by-1-inch [7.5-by-2.5-by-2.5-cm] pieces; 1 tablespoon peanut oil or other neutral vegetable oil; ¼ cup [140 g] coconut sugar; 2 whole red Thai chiles or 1 serrano chile, halved; 3 garlic cloves, finely chopped; 3 tablespoons Asian fish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

I used to cook this for my husband, Stephen. He loved the spiciness and the texture of the fish. His favorite was to make it with salmon. Now my daughter loves it, too. I think she could eat it every day, she loves it so much. In the winter I always add a little bit of extra ginger, which helps warm you up.

Ingredients

1 tablespoon peanut oil or other neutral vegetable oil
1 small onion, cut into thin slices
5

Method

In a large, heavy pot, heat the oil over medium heat and add the onions, shallots, ginger, and garlic. Stir frequently until softened and fragrant, about 2 minutes. Add the chiles, coconut sugar, and fish sauce and cook until the aromatics are coated and the liquid turns syrupy, about 1 minute, then reduce the heat to low.

Add the fish pieces in a single layer, carefully turning to coat

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