Braised Smelt Fish (cá kèo kho tộ)

This is a typical dish from the southern part of Vietnam. My family is from the North; therefore, this dish is seldom served on our dinner table. However, when any of us is under the weather, then my mom would make this dish served with plain congee. I am not sure that the smelt fish sold in Korean stores is cá kèo, but it looks like cá kèo . However, the recipe for this braised fish is easy to prepare, and it can use any kind of fish. The sweet fat of smelt fish braised slowly with pepper and chili, will be a very delicious food for winter days.

Ingredients:
1 lb. smelt fish
Marinade ingredients:
1 tbs fish sauce
1 tsp salt
3 chopped garlic cloves
2 shallots, sliced
Braised sauce ingredients:
2 tbs peanut oil
1 tbs blackstrap molasses
1 tsp sugar
1 tbs honey
1 tbs black pepper
3 dried Thai hot chili peppers
1/4 tsp Korean chili powder
Other ingredient:
2 green onions, cut into sections

Directions:
Wash and drain the smelt fish well. Place in a bowl and add all the marinade ingredients and mix well. Let marinate in the refrigerator for a few hours or overnight. Drain the fish and reserve the marinade.

In a cast iron pot (Korean product), heat oil. Add the reserved garlic and shallots.

Cook until fragrant and add the fish. Cook fish in the fragrant oil for a few minutes.

 Add the remaining braised sauce ingredients and the reserved marinade. Stir to mix well.

 Cover and simmer for one hour or until the sauce evaporates. Adjust the seasoning during braising the fish with more sugar and pepper to your taste.

Add green onions at the end of cooking time.