Learn how to make traditional Vietnamese Ca Kho To - braised fish steaks in a savory sweet caramel coconut juice sauce inside a clay pot.
Marinate fish steaks with 2 tbsp fish sauce, 1 tbsp sugar, minced garlic, and pepper for 25 minutes. Caramelize 1.5 tbsp sugar in a clay pot until deep golden amber.
Sauté pork belly slices in the clay pot until slightly rendered. Arrange marinated fish steaks evenly on top of the pork belly layer.
Pour in 200ml fresh coconut water and bring to a boil. Reduce heat to low simmer uncovered for 30-35 minutes until the sauce reduces into a thick sticky glaze.
Top with fresh red chilies, cracked black pepper, and scallions. Serve piping hot alongside warm jasmine rice.
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