Vietnamese Braised Fish in Clay Pot (Cá kho tộ)

Name: Vietnamese Braised Fish in Clay Pot (Cá kho tộ)
Cuisine: American
Ingredients: 1 1/3 lbs pomfret or other firm white fish (about 600 grams); 1/3 cup finely chopped onion and garlic (about 60 grams); 1/2 medium yellow onion

Nguyen Thanh Mai @elisa_nguyen

Nha Trang

A basic recipe for braising various types of fish. I realized I forgot to take a photo after serving—I'll add a nice picture in the clay pot next time!

Nguyen Thanh Mai @elisa_nguyen

Nha Trang

A basic recipe for braising various types of fish. I realized I forgot to take a photo after serving—I'll add a nice picture in the clay pot next time!

Saved

Ingredients

1 1/3 lbspomfret or other firm white fish (about 600 grams)
1/3 cupfinely chopped onion and garlic (about 60 grams)
1/2medium yellow onion

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Steps

1

For the marinade: Mix 3 1/2 tablespoons fish sauce (50 ml), 1 tablespoon sugar, 2 tablespoons water, 1 teaspoon MSG, 1/2 tablespoon caramel sauce, and 1 teaspoon black pepper. Stir well. Clean and pat dry the fish, then add the marinade and the chopped onion and garlic. Let marinate for 30 minutes. If you like more sauce, increase the amounts of sugar, fish sauce, and water in equal parts.
2

Slice the onion thinly and line the bottom of a clay pot or heavy-bottomed pot. Place the fish on top. Cook over medium heat until the sauce comes to a boil, then reduce to low and simmer until the fish is flavorful and firm. Sprinkle with chopped green onions and black pepper before turning off the heat.
3

Serve hot in the pot or transfer to a plate. Add crushed chili peppers if you like it spicy.