Vietnamese Braised Salmon in Clay Pot (Cá Hồi Kho Tộ)

Name: Vietnamese Braised Salmon in Clay Pot (Cá Hồi Kho Tộ)
Cuisine: American
Ingredients: 1 piece salmon (about 9–10.5 oz or 250–300 grams); 1 pinch salt; 1 tablespoon vegetable oil; 2 shallots; 4 –5 chili peppers; 4 tablespoons fish sauce; 2 tablespoons light brown sugar; 1/4 cup fresh coconut water or water (about 60 ml); 1/2 teaspoon ground black pepper; 1 green onion

Winnie Nguyen @cook_5675234

Adelaide, South Australia 🇦🇺

Delicious and easy-to-make braised salmon in a clay pot. The fish doesn't have a strong smell and this recipe saves time. It's great served with hot rice and boiled vegetables, or with plain rice porridge. Total prep and cook time is about 1 hour.

Winnie Nguyen @cook_5675234

Adelaide, South Australia 🇦🇺

Saved

Ingredients

1 piecesalmon (about 9–10.5 oz or 250–300 grams)
1 pinchsalt
1 tablespoonvegetable oil
2shallots
4–5 chili peppers
4 tablespoonsfish sauce
2 tablespoonslight brown sugar
1/4 cupfresh coconut water or water (about 60 ml)
1/2 teaspoonground black pepper
1green onion

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Steps

1

Rinse the salmon and pat dry with paper towels. Cut into 2 or 3 pieces. Sprinkle a little salt on both sides (this helps firm up the fish), then set aside.
2

Finely chop the shallots. Rinse the chili peppers and let them drain.
3

Slice the green onion on a diagonal. Set aside the sugar, fish sauce, and pepper so they're ready to use.
4

Place a clay pot on the stove over medium heat. Add the vegetable oil and heat it up, then add the chopped shallots and sauté until fragrant. Add the sugar and stir until it turns golden brown, then add the fish sauce.
5

Add the salmon, coconut water (or water), and chili peppers. Cook uncovered over medium heat. After about 15 minutes, gently turn the fish pieces to help them absorb the sauce. (I turn them twice.)
6

Simmer until the sauce thickens and the fish is firm. Sprinkle with black pepper and green onion, then turn off the heat. Serve hot with rice or plain rice porridge.