Braised sea bass claypot/ ca kho to

Ingredients

For the caramel:

• 1/4 cup water
• 2 tablespoons. sugar

For the sauce:

• 1 tablespoon. oil
• 2 shallots, finely sliced
• 2 garlic cloves, minced
• 1/2 cup fish sauce
• 1/2 cup coconut water
• 1/4 cup water
• 1 1/2 libra. sea bass filets, about 1/4 inch thick
• Black pepper, to taste
• 3 - 5 dried thai chilis
• 1 green onion, julienned (for garnish)

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Preparation

• Clean the fish filets and pat dry. Rub the filets with black pepper, to taste; set aside.
• In a medium saucepan, add the oil and heat over medium-high heat. Add the shallots and garlic and lightly brown, about 1 minute.
• Add the rest of the ingredients for the sauce and heat over medium heat until begins to bubble and reduces slightly, about 5 - 7 minutes, then turn off the heat and set aside.
• In a medium sized pan, combine the sugar and water for the caramel sauce. Heat over medium heat until sugar dissolves and starts to brown.
  
• As soon as the sugar mixture turns a light brown, add the filets and sear the fish on each side for 1 - 2 minutes.
• The sugar mixture should be darker in color and caramelized on the fish filets.
• Remove the fish and add to a claypot (which is traditionally used but not necessary) or keep in the same pan.
• Cover with the braising sauce then add the thai chilis and cover.
  
• Cook on medium high heat for 5 - 7 minutes or until fish is cooked through and flakes easily.
• Top with the green onions and serve with rice.