Konkan x Vietnam
Kokum caramel fish kho
Caramel, fish sauce and kokum in one pot. Sticky, sour and sweet, like a good argument.
50 minTime
37 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original580kcalsame
37 gproteinsame
3 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the fish with 1 tbsp fish sauce, half the pepper and half the shallots and garlic. Rest 15 minutes. Soak the kokum in 1/4 cup warm water.
- 2Rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
- 3Melt the jaggery with 2 tbsp water in a heavy pan on medium heat for 4 minutes until dark amber.
- 4Carefully add the coconut oil, remaining shallots, garlic and ginger and stir 30 seconds.
- 5Lay in the fish, add the coconut water, kokum water, remaining fish sauce and chilli. Simmer uncovered on low heat for 20 minutes, turning once and spooning over the sauce, until the fish is cooked through and the sauce is sticky.
- 6Finish with the rest of the pepper, spring onion and coriander.
Serve it like this
Set a fish steak on a small mound of rice, spoon the sticky glaze over so it runs down, then scatter spring onion and pepper.
