Simple Recipe for Making Ca Kho To [Vietnamese Fish Recipe]

Directions

• Step 1: Prepare fish
  First, beat the scales, cut off the loan, and the internal organs, rub salt on the surface of the fish, and wash it several times with water to remove the fishy smell of the fish.
  With basa and other catfish, you can use hot water to sprinkle the fish, then use a razor to clean the mucus in the skin to remove the fishy smell of the fish. To increase the effectiveness of the fishy deodorization, you can add salt, lemon, vinegar, or white wine to the fish. You should wash the fish with clean water about 1-2 times and then let it dry.
  Next, cut the fish into short pieces, add a little soy sauce, 1 teaspoon salt, 1 teaspoon seasoning, and 1 teaspoon fish sauce, and mix well. The simple secret of how to make delicious braised fish is to marinate the fish with spices for about 30 minutes. You should cut the fish into pieces 2.5 cm thick. With this size, the fish will absorb the spices evenly, but when stored, it will not be crushed.
  
• Step 2: Prepare the remaining ingredients
  Next, you rub salt on the pork belly, wash it several times with water, let it dry, and cut it into slices. Next, you pick up the stalks of chili peppers, wash them, remove the seeds, and cut them into thin slices.
  Then, you take fresh coconut water into a bowl, add 120ml soy sauce and 50ml fish sauce, and stir well. Peel off, smash and chop the garlic and red onion, then you have completed the preliminary processing step in how to make ca kho to.
  
• Step 3: Pre-fry the fish
  To make the fish firmer, when the stock is not broken, we will do a little frying.
  You put 2 tablespoons of cooking oil in the pan, wait for the oil to start heating, then put the fish in. In this step, be careful not to let the oil get too hot, it will easily burn your hands!
  You fry the fish with medium heat for about 2-3 minutes and flip the other side of the fried fish for another 2-3 minutes.
  
• Step 4: Fish stock
  Next, heat it up on the stove and add 1 tablespoon of cooking oil. When the oil is hot, add minced onion and garlic and sauté until fragrant, then add sliced ​​chili and stir-fry. Add pork belly and stir-fry again, then turn off the heat.
  Then, you put the snakehead fish in a bowl, put the marinade in it, add a bowl of coconut water, put it on the stove, and turn on high heat to stock the fish. When the fish pot boils, you start to lower the heat, re-seasoning to taste.
  In this step, you should pay attention that the sauce must cover the surface of the fish, so that the fish is cooked and evenly absorbed. You observe, after adding the sauce and you see that the sauce is a bit small, you can add a little more boiling water!
  When starting to stock fish, you keep the fire at a moderate level. When the water boils, we turn the heat down to low and cover the pot of braised fish.
  After 10 minutes, open the lid and flip the fish gently. Continue, braising the fish with low heat until the water in the pot runs out. You continue to let the fire simmer for another 30 minutes until the water dries up and starts to compare, then turn off the stove, and add the chopped scallions to make the braised fish more beautiful and fragrant.
  
• Step 5: Completed ca kho to
  The fish juice is still infiltrated and thickened, you can sprinkle some ground pepper on top to add more flavor to the dish.
  Finally, you use scallions, and coriander on top to decorate the dish beautifully. Thus, we have completed the way to make delicious ca kho to right at home.
  The color of fish fiber and dark yellow bacon are eye-catching and attractive. Let’s eat with rice to feel the salty, sweet, and slightly spicy taste when enjoying this ca kho to.