Vietnamese Fish Simmered In Caramel Sauce (Ca Kho To)

• 1 1/2 lbs catfish or 1 1/2 lbs red snapper fillets, cut up into about 4 inch pieces
• 1/3 cup white sugar
• 1/4 cup fish sauce (preferably Three Crabs Brand)
• 4 shallots, thinly sliced
• 1 tablespoon chopped fresh chili pepper
• 2 slices ginger, julienned
• ground black pepper

1. In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
2. Remove pan from heat and stir the fish sauce into the caramel.
3. It will smoke slightly.
4. Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
5. Stir in the shallots, chili and ginger.
6. Add the fish in the caramel sauce and sprinkle with black pepper.
7. Bring to a boil.
8. Reduce the heat to low and cover the pan.
9. Simmer for 30-45 minutes, turning the fish occasionally and carefully.
10. Serve with rice.

red snapper, white sugar, fish sauce, shallots, fresh chili pepper, ginger, ground black pepper

Taken from www.food.com/recipe/vietnamese-fish-simmered-in-caramel-sauce-ca-kho-to-56112 (may not work)