Directions
- Preheat a heavy-bottom (4 Qt.) pot on medium heat for 2-3 minutes.
- Add 2 cups of Palm Sugar and 1/4 cup of water.
- Allow the pot to boil (undisturbed) until a deep amber caramel forms, or 20 minutes.
- Gradually add 1/2 cup of Son Fish Sauce to the caramel.
- Then add 2 tbsp. of Cracked Black Pepper, 1/2 a Serrano, 1/4 cup of Sliced Ginger, 1 tbsp. of Minced Lemongrass, and 1/2 cup of Coconut Water.
- Allow the pot to boil (undisturbed) until the pot has reduced by 15%, or 30 minutes.
- Turn the pot down to a simmer. Then gently add your Yellowtail portions.
- Bring the pot to a simmer.
- Braise the Yellowtail for 30 minutes, at a gentle simmer.
Assemble
- Present braised fish in a large clay or ceramic pot.
- Garnish with chives, sliced serranos, and Thai bird chili.
- Serve with a side of rice.
Recipe Note
- The SakanaBlue project honors Japanese fisheries (and fish farms) that implement place-based sustainability that is committed to environmentally responsible practices. What does that mean? It means Sashimi quality fish with a LOW-CARBON footprint; container shipped rather than air freight. Cutting edge alcohol freezing technology that eliminates ice crystals that keeps the fish pristine. AND fish that is traceable for transparency around animal welfare.
- This recipe is traditionally cooked in an earthenware pot over a fire. However, most home kitchens are electric. This recipe was modified to use a metal pot, oppose to a clay pot, to accommodate kitchens that have electric stoves and ranges.
![Image of Cá Kho Tộ [With SakanaBlue Farmed Kagoshima Yellowtail]](https://images.getrecipekit.com/20221104194023-img_4031.jpg?class=16x9)
