Cá kho tộ (Vietnamese fish in caramel sauce)

Finely chop the garlic and shallot, cut the ginger into thin slices, cut the scallions into 2 cm pieces, and pierce the red chili with a knife.

Place the white fish fillets in a bowl and marinate with 50 g sugar, fish sauce, garlic, ginger, shallot, scallions, chili, and black pepper for 15 minutes.

For the caramel, put the remaining 100 g sugar into a heavy-bottomed saucepan, pour in the water, and bring to a boil over medium heat. Do not stir; simply swirl the pan gently for 8–10 minutes until the syrup turns golden amber.

Heat a clay pot or a heavy skillet over medium heat and add the vegetable oil. Remove the fish from the marinade, reserving the liquid, and quickly sear the pieces for 2–3 minutes total, until lightly browned.

Pour the marinade, the prepared caramel, and the coconut water over the fish. Bring to a boil, then reduce the heat to low.

Simmer uncovered for 15–20 minutes, occasionally spooning the sauce from the bottom over the fish; do not flip or stir the pieces so they don't fall apart. The sauce should reduce to a glossy, sticky consistency.

While the fish simmers, cook the jasmine rice (300 g) until tender.

Serve cá kho tộ immediately with jasmine rice, spooning the thick caramel sauce over the fish.