Caramelized Garlic Fish
Recipe by Genevieve Ko | Total time: 20 minutes Mild white fish becomes deeply savory in this quick one-pot meal inspired by cá kho tộ, which the chef Mai Pham described as the “one dish that best represents Vietnamese home cooking” in her 2001 cookbook “Pleasures of the Vietnamese Table” (HarperCollins). Originally from the south of the country, the dish of freshwater snakehead fish (cá lóc) is braised (kho) in a claypot (tộ) with a blend of sugar melted to a dark brown, garlic and fish sauce. Sometimes known as nước sốt (or kho sauce in English), there are countless variations in Vietnam and its diaspora. The sauce is fantastic with tofu, chicken, beef, pork, duck and all kinds of vegetables and seafood. Just make sure you have plenty of rice to soak it up. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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