VIETNAMESE FISH & GREEN BEAN HOT POT (CA KHO TO)

Traditionally cooked in a brown clay pot, this is our version of the Vietnamese fish hot pot. Made with John Dory and a balance of sweet and savoury ingredients to give it that distinctive caramelised finish.

30 Minutes. Vietnamese comfort food!

Serves 2.

Ingredients

1 x 360g John Dory fillet
2 tablespoons caster sugar
2 tablespoons fish sauce
2 tablespoons water
1.5 tablespoons tamarind puree
2 cloves garlic
2cm ginger
1 eschalot
1 birds eye chilli
1 cup long grain rice
100g green beans

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil and simmer until the water has completely absorbed. Cover with a lid and remove from heat. Set aside for a minimum of 15 minutes. 

Prepare fish & veg
Finely slice the eschalot. Peel and grate the ginger. Crush the garlic. Prick the chilli. Roughly chop the fish into large pieces. Top, tail and halve the beans.

Cook fish
Bring a heavy based pot to medium heat with a drizzle of olive oil. Cook the eschalot, garlic, ginger and chilli for 1 minute or until aromatic. Stir in the tamarind paste, sugar, water and fish sauce. Reduce the liquid by half then add the beans and fish. Cook for 3 - 4 minutes until cooked through.

To serve
Fluff rice with a fork. Serve rice onto plates and top with fish, beans and sauce.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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