Cá kho – Caramelized Fish

Wash the fish with cold water, then pat dry with paper towels. Season both sides with salt and pepper. Peel the shallot, halve it, and chop finely. Peel and slice the ginger.

In a large pan or shallow pot, melt the sugar (approx. 3-5 minutes). Let it slowly caramelize to a golden brown, making sure it doesn't burn.

Place the fish in the pot, add the shallot, ginger (or galangal), kaffir lime leaves, and chili. Pour in the fish sauce, the caramelized sugar, then add hot water and cover. Cook on low heat for approx. 30-40 minutes, until the water reduces to a creamy sauce.