Ca Kho Tieu (Vietnamese Sweet and Spicy Fish)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1/2 lb fish fillets (a firm, white-fleshed fish works well here)
1/2 tsp freshly ground black pepper, and more for serving
2 Tbsp brown sugar
1/4 cup warm water
2 Tbsp fish sauce
2 Tbsp vegetable oil
1 shallot, sliced thinly into rings
2-3 Thai red chiles, sliced (optional)
2-3 stalks lemongrass
3-4 scallions
Instructions:
Getting organized: Rinse the fish fillets under water and pat dry with paper towels. Depending on the size of the fillets, you may need to cut them into smaller pieces to fit into the skillet. But don’t go crazy because you want the fish pieces to still be large and easy to flip later. Sprinkle both sides of the fish with black pepper and set aside.
Using the warm water, dissolve the sugar and stir in the fish sauce.
Trim the lemongrass stalks so you’re left with just the bottom pale-colored sections. If there are any tough, dry-looking layers on the outside, peel those off and discard. Mince finely.
Trim the ends of the scallions. Then, using the side of your knife, smash the scallions flat, especially the root ends. Cut into 2-inch sections and set aside.
Putting it all together: Heat a cast-iron skillet (or any heavy skillet) over high heat. Add in the oil and swirl around to coat the pan. Add in the shallots and allow them to fry until golden brown. Using a slotted spoon or chopsticks, remove the shallots and set on paper towels to drain and crisp up, leaving the oil in the pan.
If you turned off the stove after the last step, reheat the oil in the pan over high heat. Add lemongrass and stir for 5-10 seconds. Add the fish fillets into the hot oil and sear for 10-15 seconds. Using a spatula, carefully turn the fish over and allow it to sear on the other side.
Add in the liquid ingredients and let it come to a boil. Lower the heat to medium and add in the scallions and red chilies. Cook for 5 min, uncovered. Flip the fish over and cook for another 5 min. If the sauce looks like it’s cooking off too quickly, lower the heat. You want the sauce to reduce to a syrupy consistency but not completely evaporate.
You can serve the dish in the skillet (careful! hot!) or transfer it to a shallow serving dish. Top with more black pepper and the reserved fried shallots.
Serves two.
From riceandwheat.com