Cá Kho To (Vietnamese Caramelized Fish) with Seared Sesame Cabbage
"Pronounced (gaa-ko-doe), this Vietnamese dish is something you will cook over and over again. The burnt sugar and umami flavor from the fish sauce sets a deep and bold backdrop for the cod. Seared cabbage gives the dish just the right amount of crunch and also balances the sweetness of the sauce. Word to the wise, be p..."
INGREDIENTS
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1 cup Jasmine rice, rinsed and drained
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1 ½ cup cold water
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2 tablespoons neutral oil
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2 tablespoons thinly sliced shallot
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1 small garlic clove, sliced
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1 lemongrass stalk, bottom 6-inches, finely chopped
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1 dried red chile (or freshly ground pepper)
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½ cup white sugar
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¼ cup fish sauce
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½ cup water
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1 pound Pacific cod, cut into 2-inch strips or cubes
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¼ lime to juice
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1 small bunch cilantro for garnish
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2 scallions, thinly sliced, for garnish
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1 tablespoon sesame oil
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1 medium purple cabbage, quartered
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Salt to taste
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½ lime to juice
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