Paleo Cá Kho Tộ (Braised Fish in Clay Pot)

Ingredients

• about 680 g Sablefish fillets
• 6 tbsp Coconut aminos
• 2 tbsp Fish sauce (paleo)
• 4 cloves Garlic
• 2.54 cm Ginger
• 1/2 tsp Red pepper flakes
• 2 stalks Green onions
• 2 tbsp Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g sablefish fillets into 5.08 cm pieces. Place the sablefish pieces in a bowl and season them with salt and pepper.
2. 2Finely mince the 4 cloves of garlic and the 2.54 cm of ginger. Thinly slice the 2 stalks of green onions, separating the white and green parts.
3. 3Place a 25.4 cm heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tbsp of coconut oil to the pot. Heat the oil until it shimmers, about 150°C.
4. 4Add the minced garlic, minced ginger, and 1/2 tsp red pepper flakes to the hot oil. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn the garlic.
5. 5Carefully add the seasoned sablefish pieces to the pot. Cook for 2 minutes on each side until lightly browned.
6. 6Pour in the 6 tbsp of coconut aminos and the 2 tbsp of paleo fish sauce. Bring the liquid to a gentle simmer.
7. 7Reduce the heat to low, cover the pot, and simmer for 45 minutes. The sauce should thicken slightly, and the fish should be cooked through and flake easily with a fork. The internal temperature of the fish should reach 63°C.
8. 8Remove the pot from the heat. Stir in the white parts of the sliced green onions.
9. 9Garnish the dish with the green parts of the sliced green onions. Serve the Paleo Cá Kho Tộ hot.

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