Prep 10 mins
Cook 20 mins
A typical Vietnamese rice dinner has a salty meat (thit kho) or fish dish (ca kho), plus a vegetables (blanched vegetables or stir fry) and clear broth soup. This dish is typical of the salty fish dish.
- 453.59 g salmon steak (or any type of fish steak bone in)
- 59.16 ml sugar
- 2 inch fresh ginger, minced
- 29.58 ml fish sauce
- 1.23 ml fresh cracked pepper (to taste)
- Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high.
- Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.
- Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds.
- Add fish sauce and fresh cracked pepper. Stir.
- Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
- Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin.
- Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
- Serve immediate with steamed white rice. The sauce is good on the rice.
Really good, salty and sweet! I maade this for dinner and loved it! Thanks!
An amazing recipe. My boyfriend could not stop raving as to how great it tasted. I passed the recipe on to a friend, who is not the best cook, and she came back with rave reviews.