Cá Kho Tộ (Caramelised Fish Braise)

• 300 g Jasmine rice
• 450 ml Water
• 3 Shallot
• 4 cloves Garlic
• 40 g Palm sugar
• 250 ml Coconut Water
• 60 ml Fish sauce
• 1 tsp Black pepper
• 700 g White fish fillet, skin on if possible
• 2 Spring onion

1. Rinse the jasmine rice in cold water until the water runs mostly clear. Tip into a large pot with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, thinly slice the shallots and finely chop the garlic. Cut the fish into large pieces so they stay intact during braising. Slice the spring onion and set aside for serving.
3. Put the palm sugar in a saucepan over medium heat with 2 tbsp water from the measured amount and let it melt, swirling the pan, until it turns a deep amber. Carefully add the coconut water and stir until any hardened caramel dissolves. Stir in the fish sauce and black pepper.
4. Add the shallots and garlic to the sauce and simmer for 2 minutes to soften slightly. Nestle in the fish in a single layer. Bring to a gentle simmer, then reduce the heat to low.
5. Cover and simmer gently for 12 minutes, then uncover and continue to simmer for 6 to 8 minutes until the fish is just cooked through and the sauce is glossy and clings to the fish. Spoon the sauce over the fish as it reduces, keeping the simmer gentle so the fish does not break up. Taste and adjust with a little more black pepper if you like.
6. Serve the fish hot with the jasmine rice, spooning plenty of sauce over each portion. Scatter over the spring onion just before serving.

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