Fish cooked in caramel sauce

Vietnamese dishes often have a caramel sauce as a base, which gives a typical dark brown colour and stickiness. This dish is called ‘cá kho to’ referring to the ceramic pots the fish is originally stewed in. Braising in caramel sauce ('kho') is a speciality of Vietnamese cuisine and hinges on the cooking process and the caramel sauce.

Makes 600 grams