Laurent's Ca Kho

Name: Laurent's Ca Kho
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Cuisine: french
Ingredients: 6 teaspoons white sugar; 3 teaspoons fish sauce; 1/2 cup fish stock; 1/2 cup coconut water; 1 tablespoon diced onions; 1 teaspoon diced garlic; 2 long red chiles; 2 spring onions, sliced into 1 1/2-inch pieces; 2 mackerel fillets; Cilantro leaves, for garnish

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Laurent's Ca Kho

0 Reviews

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

329

Total Fat

16

Saturated Fat

4

Carbohydrates

21

Dietary Fiber

2

Sugar

17

Protein

24

Cholesterol

79

Sodium

970

Total: 30 min
Active: 30 min

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

329

Total Fat

16

Saturated Fat

4

Carbohydrates

21

Dietary Fiber

2

Sugar

17

Protein

24

Cholesterol

79

Sodium

970

Total: 30 min
Active: 30 min

Ingredients

6 teaspoons white sugar

3 teaspoons fish sauce

1/2 cup fish stock

1/2 cup coconut water

1 tablespoon diced onions

1 teaspoon diced garlic

2 long red chiles

2 spring onions, sliced into 1 1/2-inch pieces

2 mackerel fillets

Cilantro leaves, for garnish

Directions

In a small saucepan, heat and reduce the sugar until caramelized, 5 minutes. Add in the fish sauce, bring to a simmer, and cook until light caramel in color, 2 minutes. Then add in the fish stock and coconut water and bring to a simmer, 3 minutes.
In a separate pan, saute the onions, then add in the garlic and cook until fragrant and softened, 3 minutes. Add the cooked onions and garlic to the caramel sauce, then add in the chiles and spring onions. Place the fish in the pan, laying the thin tail of the fish on top of the spring onion, so it does not overcook. Cook until ready to serve, 5 minutes. Garnish with cilantro to serve.