This can be a popular with my loved ones everytime we return to vietnam, in order to attest to the authenticity of my tips: **for authentic "ca kho to", try departing the ginger root, so when the pot involves a boil, before simmering, add coconut juice (not coconut milk), sufficient to pay for the fish filets, which needs to be using the bone in, mix-sections, rather of traditional filets based in the west--if at all possible. then bring everything, including coconut juice, to some boil, then simmer before the sauce is reduced and also the flavor is the way you like. with no coconut juice, it is simply fundamental "ca kho"--still fantastic, actually. **do this variation for any different "ca kho". add garlic clove and finely diced fresh tomato plants towards the shallots and chilli (still no ginger root), and when possible, use sardines (such as the kind present in mediterranean cuisine). this is a wonderful form of "ca kho".
I chose to make this a few days ago. Quite simple, not far from the main one we've in your own home in Hanoi. However I did not stir the fish. Based on what type you prepare with, it might split up the meat to small chunks. Also, you can include one or two slice of galingale towards the sauce. Galingale looks just like ginger root root, however it has brown/red dark colour.
This really is almost how the Vietnamese make Ca Kho To, except they will use huge covered clay pot, and they don't stir while cooking. The saucepan works nearly as well. Make certain it's very heavy. It is important to have good heat distribution or even the fish will keep to the pan. Also make certain that all the fish has a minimum of partial connection with the caramel sauce while cooking.