Ca kho to

Method

Cut the catfish fillets into 5cm pieces and pat dry. Pound the shallots, garlic, and chillies together in a mortar to form a rough paste. Heat oil in a clay pot or heavy-bottomed saucepan over medium heat and fry the paste until fragrant, about 3 minutes. Add the fish pieces and gently stir to coat with the aromatics, then add fish sauce, palm sugar, salt and pepper. Pour in the water, bring to a simmer, then reduce heat to low and cook uncovered for 20-25 minutes until the sauce reduces and caramelises, occasionally spooning the sauce over the fish. The dish is ready when the fish is tender, the sauce is thick and glossy, and only a small amount of dark liquid remains at the bottom of the pot.