Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To)

• catfish or red snapper fillets↗1 1⁄2 lb

  cut up into about 4 inch pieces

• white sugar↗1⁄3 cup
• fish sauce (preferably Three Crabs Brand)↗1⁄4 cup
• shallots↗4

  thinly sliced

• chopped fresh chili pepper1 tablespoon
• slices ginger↗2

  julienned

• ground black pepper↗

Step-by-step instructions

1. 1

   In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.

2. 2

   Remove pan from heat and stir the fish sauce into the caramel.

3. 3

   It will smoke slightly.

4. 4

   Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.

5. 5

   Stir in the shallots, chili and ginger.

6. 6

   Add the fish in the caramel sauce and sprinkle with black pepper.

7. 7

   Bring to a boil.

8. 8

   Reduce the heat to low and cover the pan.

9. 9

   Simmer for 30-45 minutes, turning the fish occasionally and carefully.

10. 10

    Serve with rice.