Ca Kho Su Hao (Braised Fish with Kohlrabi), Made with Monk Fruit Sweetener

Method

1. Clean the fish, rub it with lime and coarse salt, then rinse it well to remove any off smell and drain. Season it first with 1 tablespoon coarse salt so the flesh firms up and takes on flavor.
2. Choose young kohlrabi, peel it and cut it into batons or bite sized pieces.
3. Mix the braising sauce: 1.5 small bowls very hot water, 4 to 5 tablespoons nuoc hang, 4 to 5 tablespoons fish sauce, 1 tablespoon kOBE Monk Fruit Blend, 2 teaspoons salt, 1 teaspoon seasoning powder and 1 teaspoon black pepper, stirred until dissolved.
4. Thinly slice the galangal and ginger, cut the lemongrass into lengths and bruise it, leave the shallots in their skins and the dried chilies whole.
5. Line the base of a clay pot with galangal, ginger and lemongrass, layer the fish and kohlrabi alternately, cover with more galangal, ginger and shallots, then pour in the sauce to just cover.
6. First stage: 10 minutes over high heat, skim the foam, then lower to a bare simmer for about 1 hour, adjust the seasoning and turn off the heat to cool. Repeat for a second and a third stage, at least 3 hours in total. Top up with boiling water as the liquid reduces, and near the end lift the lid and spoon over a little melted fat to give the fish a glossy finish.

Tips

• Rubbing the fish with coarse salt before braising firms it up so it does not break apart.
• Bring the pot back to heat at least two or three times over 3 hours for a properly deep flavor.
• Top up with boiling water as the pot dries, never cold water.
• Choose young kohlrabi and layer it between the fish, since older ones stay fibrous even after three hours.