[Vietnam] How to cook Caramel-galangal salmon (ca kho to)
Ingredients
- 110 g (½ cup) shaved coconut palm sugar
- 2½ tbsp water
- 125 ml (½ cup) coconut water, approximately
- 2½ tbsp (50 ml) fish sauce
- 1 tbsp oyster sauce
- 2 cloves garlic, peeled and thinly sliced
- 4 cm piece galangal, peeled and cut into fine julienne
- 1 kg ocean trout or salmon steaks, skin on
- 2 small fresh red chillies, thinly sliced
- steamed rice and steamed greens, to serve
