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Rich Ca Loc Kho To (Clay Pot Caramelised Snakehead Fish)
Rate this recipeClay pot caramelised snakehead fish comes from the Mekong Delta. It's a rustic dish with all the rich flavours of the countryside.
To make it, you'll need a clay pot.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
60 minutes
Servings
4
Level
Medium
Ingredients
Snakehead fish
1 whole
Caramel sauce
1 tablespoon
Shallots
4 piece
Spring onions
2 stalk
Chillies
2 piece
Implementation Steps
01
- Clean the snakehead fish and cut it into steaks.
- Mix the caramel sauce with 1 tablespoon of warm water in a bowl.
- Mix the caramel sauce with 1 tablespoon of warm water in a bowl.
02
- Put the fish in the clay pot and marinate it with seasoning powder, a little salt, sugar, pepper, fish sauce and the caramel mixture.
- Finely chop the chillies and add them to the pot.
- Mix the fish well with the marinade.
- Finely chop the chillies and add them to the pot.
- Mix the fish well with the marinade.
03
- Put the pot on the stove to cook.
- Thinly slice the shallots and fry them in a small pan with a little oil until fragrant.
- Add the shallots to the fish pot and stir gently.
- Thinly slice the shallots and fry them in a small pan with a little oil until fragrant.
- Add the shallots to the fish pot and stir gently.
04
- Add about half a bowl of water to the pot and simmer for another 30 minutes. Add the chopped spring onions, and once the sauce has thickened, turn off the heat.
This is perfect with steamed rice.
This is perfect with steamed rice.
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