Trout Stew (cá kho)

Some dishes seem simple but bring out many health benefits. In the cuisine of Vietnam, the braised fish or cá kho is supported by many people. Each Vietnamese family has its own recipe for this dish.  Today, I will introduce a very simple fish stew dish using blackstrap molasses and honey instead of regular sugar used in most Vietnamese fish stews. In addition to the traditional fish to method of using garlic, shallots and hot chili, cayenne will be used to spice this dish up more than only using Thai hot chili. However, the recipe for fish stew in the Vietnamese cuisine never uses trout. I think this is a mistake because trout is economical to have on hand. This recipe’s dish will please almost everyone.

Ingredients:
2 lbs. trout, washed and cut into big sections
3 garlic cloves, minced
3 shallots, chopped
1 tsp cayenne
1/2 tsp Korean chili powder
1/4 cup peanut oil
1/2 red onions, sliced
Stew sauce ingredients:
1/2 cup kelp broth
2 tbs blackstrap molasses
2 tbs honey
1 tsp salt 
1/4 tsp black pepper
1 tbs fish sauce
1 tbs soy sauce

Directions:
Combine the stew sauce ingredients and set aside.
In a heavy saucepan, heat oil.  Stir in garlic and shallots. Cook until fragrant.  Stir in cayenne and Korean chili powder. 

Cook for about 1 minute on low heat.  Add fish. Cook fish coated with oil for 2 minutes.

Add sauce and red onions.

Bring to boil and skim off some of the impurities that appear.  Cover and turn to simmer.  Let simmer for 1 hour and remove the lid. Adjust the seasoning and let the sauce evaporate and thicken. Serve with hot cooked rice and steamed vegetables