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.