I've made cá kho tộ before, and it was a little too sweet for the Mara, I think there wasn't enough black pepper. This time it was pretty perfect, except that I didn't really have time to totally reduce the sauce to the stickiness everyone says it's supposed to have. But it tasted goooooooooood.
vietnamese catfish in caramel sauce.
600gr catfish filets
6 tbsp fish sauce
4 tbsp palm sugar
4 tbsp minced shallots
4 tbsp minced garlic
1 tbsp black pepper or more to taste (very important, don't skimp)
3 tbsp caramel sauce (basically take 4 tbsp sugar and 1/2 cup water, simmer for 10 minutes, don't burn it, you'll have a little left over)
1 cup water
1 green Holland chile, thinly sliced
2 tbsp coconut oil
1 tbsp toasted coconut
4 or 5 scallions, chopped
a little chopped cilantro
Serve with optionally coconutted jasmine rice or definitely coconutted bulgur, which I will explain soon.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).
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