Pangasius fish caramel - Cá kho Tō

The Vietnamese cuisine blog today presents a very popular dish in Vietnam: fish cooked with Vietnamese fish or caramel, Vietnamese cá kho TO. Very simple, delicious, perfectly in agreement with the Vietnamese taste, this dish is often found at the family table. It can be cooked with a variety of fish from the countries with panga, the fish-head snake or catfish

Here is the recipe of fish pangasius caramel

For 4 servings. Preparation: 20 minutes. Cooking: 35 minutes

Ingredients:

• 2 slices of fish Pangasius (about 400 g)
• 100g pork belly, cut into thin slices
• 6 small red onions (3 thinly sliced, chopped 3)
• 6 cloves garlic, crushed
• 1 coffee spoon of ground pepper
• 4 spoons of sugar in coffee
• 2 spoons with oil soup
• 3 spoons tablespoon fish sauce sauce
• 4 small red peppers
• 3 sprigs of chives, coupled
• ½ spoon sauce caramel coffee

Production :

1. Marinate the fish with chopped onion, 3 cloves of crushed garlic, fish sauce brine, sugar, ½ coffee spoon of ground pepper and caramel sauce in a small glazed earthenware casserole for 30 minutes .
2. Heat 2 spoons of oil in a pan, let it brown 3 cloves garlic, then pour in the chest, sauté quickly.
3. Add the meat and sliced ​​onions in the pan, mix it all carefully. Bring the pot to a boil. Add in ½ cup of water, simmer on low heat for 30 minutes, the juice in the pan must be reduced to bland appearance
4. Sprinkle the fish with chives. Season with pepper. Remove from heat.
5. Serve hot with rice.