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Ca Kho To Caramelised silver perch

Joanna Savill

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Ca Kho To Caramelised silver perch
Ca Kho To Caramelised silver perchSupplied

This recipe is from Secrets of the Red Lantern by Pauline Nguyen, with recipes by Luke Nguyen and Mark Jensen. Published by Murdoch Books, $59.95.

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Ingredients

  • 1 whole silver perch (300-350g)

  • 2 tbsp vegetable oil

  • 1 garlic clove, minced

  • 3 red Asian shallots, diced

  • 75g sugar

  • 2 tbsp fish sauce

  • 1 spring onion, sliced

  • 1 bird's-eye chilli, sliced

  • Cracked black pepper

Method

  1. Place the fish flat on a board. Using a cleaver or large knife, remove the tail, fins and head. Cut the fish from the tail into 2cm sections.

    Put the oil in a small saucepan over a medium heat, add the garlic and shallots and fry until the garlic turns golden brown. Strain the oil through a fine metal sieve into a small clay pot, discarding the garlic and shallots.

    Add the sugar and 1 tbsp water to the clay pot over a medium heat. Cook for about 5 minutes to make a rich, dark caramel, then add the fish. Seal the fish on all sides in the caramel, then add the fish sauce and 3 tbsp of water and bring to the boil. Reduce the heat slightly and continue to cook the fish for about 5 minutes, or until cooked through. Garnish this dish with spring onion, chilli and black pepper.

    Serves two. 

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