Cá kho – Caramelized Fish Vietnamese Style

Rinse the fish under cold water and pat dry thoroughly with kitchen paper. Lightly salt and pepper on both sides. Peel the shallots, halve them, and finely chop them. Peel the ginger and cut it into thin slices. If using lemongrass, lightly bruise it with the back of a knife to release the aromas.

In a large pan or shallow pot, melt the granulated sugar over medium heat. This takes about 3–5 minutes. Let the sugar slowly caramelize to a golden brown. Make sure it doesn't get too dark or even black, as it will taste bitter.

Carefully add the fish to the pot with the caramel. Add shallots, ginger (or galangal), kaffir lime leaves (or lemongrass), and the finely chopped chili. Add the fish sauce and pour in some hot water until the fish is almost covered. Place the lid on and simmer over low heat for about 30–40 minutes until the liquid has reduced to a creamy, shiny sauce.