Photograph of the finished Clay Pot Braised Climbing Perch

Vietnam · Cá rô kho tộ

Clay Pot Braised Climbing Perch

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Field climbing perch Field climbing perch 1 kg
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Fresh coconut water Fresh coconut water 480 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the perch, cut off the fins and scales, then toss with salt and ginger and rinse again.
  2. 2 If you caramelize the sugar in the earthenware pot until it turns a dark amber color, the fish stew will not turn a bright red color if the water is light in color.
  3. 3 Arrange the fish in a pot, pour the colored water and fish sauce over it, and let it marinate for 15 minutes.
  4. 4 Pour in fresh coconut water and simmer over low heat for 25 minutes, without stirring, just tilt the pot to pour the sauce over it.
  5. 5 Sprinkle with plenty of pepper and chopped chili, then simmer for the last 5 minutes until the sauce thickens and coats the fish.

With an appliance

  • Oven 50 min

    Replace step 4: cover the pot and braise the fish with coconut milk on the middle rack of the oven at 160 degrees for 25 minutes; step 5: keep the lid open and simmer for 5 minutes to thicken the sauce, without stirring the fish.

Start cooking