Ingredients
- •4 cod fillets (6 oz each)
- •1 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •For caramel sauce:
- •¼ cup granulated sugar
- •2 tbsp water
- •3 tbsp fish sauce
- •½ cup coconut water
- •3 cloves garlic, minced
- •2 shallots, sliced
- •1 Thai chili, sliced
- •4 scallions, cut into 2-inch pieces
- •Steamed jasmine rice for serving
- •Fresh cilantro for garnish
Instructions
1
Season cod with salt and pepper. Place in vacuum-seal bags. Seal gently.
2
Preheat sous vide bath to 130°F (54°C). Cook for 35–40 min.
3
Make the caramel. Combine sugar and water in a small saucepan. Swirl over medium-high heat until deep amber.
4
Carefully add fish sauce and coconut water (it will sputter). Stir smooth.
5
Add garlic, shallots, and chili. Simmer 5 min.
6
When fish is done, gently remove fillets.
7
Add scallion pieces to the simmering sauce.
8
Carefully slide the sous vide cod into the sauce.
9
Spoon sauce over the fish and simmer gently 2–3 min.
10
Serve in the clay pot (or saucepan) over steamed jasmine rice.
11
Garnish with cilantro.
Notes
- •Sous vide solves the biggest ca kho to problem - fish breaking apart in the bubbling sauce
- •The caramel should be dark amber, not light gold - that's where the flavor lives
- •Coconut water (not milk) is the traditional liquid
- •In Vietnam this is humble home cooking served in the clay pot it was cooked in
Nutrition information
Calories
340 cal
Protein
34g
Fat
12g
Carbs
16g
Tags
vietnamesecaramelfish saucecomfort food