Ca Kho To (Clay Pot Braised Basa), Made with Monk Fruit Sweetener

Method

1. Scrape off the slime, remove the guts and gills, rinse well, then cut into 1.5cm thick pieces. Rub with 1 tablespoon salt to draw out the slime, rinse again, clear the blood line inside the belly, then drain.
2. Mince the shallot and garlic. Bruise the white parts of the spring onion, then chop. Slice the chili on the diagonal.
3. Marinate the fish with 2 tablespoons fish sauce, 1 teaspoon salt, 1 teaspoon seasoning powder, 2 teaspoons kOBE Monk Fruit Blend, 1/2 teaspoon MSG, 1/2 tablespoon minced shallot, 1/2 tablespoon minced garlic and 2 teaspoons kOBE Monk Fruit Blend caramel sauce. Rest for 15 to 20 minutes.
4. Fry 1/2 tablespoon shallot, 1/2 tablespoon garlic and the spring onion whites in 2.5 tablespoons oil until fragrant.
5. Sear the fish on all sides, arrange it in the clay pot, then pour in the garlic shallot oil along with the marinade.
6. Add 1 tablespoon chili sauce and pour in coconut water to cover the fish.
7. Simmer over low heat until the sauce sits just level with the fish, then taste and adjust.
8. Add the sliced chili and braise for another 20 to 25 minutes.
9. Scatter over the spring onion and pepper, raise the heat for 1 to 2 minutes, then turn off the stove.

Tips

• One tablespoon of chili sauce brings up the color of the fish and adds a gentle heat.
• A low flame the whole way through thickens the sauce while the pieces of fish stay whole.
• A thorough salt rub followed by several rinses clears the slime and the raw smell.
• A clay pot holds heat for a long time, so the fish keeps taking in flavor after the stove is off.
• Lay the fish in a single layer in the clay pot, since stacked pieces break down at the bottom before the top ones take on flavor.