Kho Ca Loc Chien (Dried Snakehead in Sweet Vinegar Glaze)

Method

1. Rinse 300g dried snakehead fish 2 to 3 times in water, drain it thoroughly and cut it into bite sized pieces. Wash 1 cucumber and slice it, peel 4 cloves of garlic and mince them.
2. Put 100ml oil in a pan, and once it is hot fry the dried fish over low heat, turning every 2 to 3 minutes, for about 10 minutes in total until both sides are evenly golden, then lift it out to drain.
3. Set the pan back on the heat with 1 tablespoon of the frying oil and fry the minced garlic until fragrant.
4. Once the garlic is golden, add 2 tablespoons water, 2 tablespoons white vinegar, 2 tablespoons kOBE Monk Fruit Blend, 1/2 teaspoon MSG and 1/2 teaspoon black pepper, and simmer over low heat for about 2 minutes until the glaze thickens.
5. Return the fried fish to the pan and toss for 3 more minutes until the glaze coats every piece, then turn off the heat and serve with the cucumber.

Tips

• Blot every drop of surface moisture from the dried fish before frying so the oil does not spatter.
• Two or three layers of paper under the plate drain the fish quickly and keep it from feeling heavy.
• Low heat and steady turning are what brown the pieces through, not just on the surface.
• Dried fish is already salty, so the glaze needs no added salt.
• Wait until the glaze thickens before the fish goes in, as a thin one leaves the pieces limp and bare.