Clean the fish, then soak briefly in a little vinegar to remove any fishy smell. Marinate the fish with 1 tablespoon fish sauce, 2 tablespoons sugar, and 1 tablespoon bouillon powder for 10 minutes. Thinly slice the shallots and sauté until fragrant, then add the fish and pan-fry both sides until golden to help keep the fish from falling apart during cooking. Next, pour in all the marinade. Add 4 1/4 cups (1 liter) coconut water to cover the fish. Bring to a boil, taste and adjust the seasoning, then cover the pressure cooker with the lid.

Cook in the pressure cooker for 20 minutes, then turn off the heat. Let the pressure release and cool down until the lid is easy to open. At this point, the sauce will have reduced and the fish will be flavorful and tender. Enjoy this comforting braised cá he fish with a bowl of rice, especially on a rainy day.