Cá kho tộ (Southern Vietnamese caramel-braised fish in a clay pot)

Rinse and cook the jasmine rice according to the rice-cooker or package directions, using 420 ml water as a starting amount. Keep covered and warm. Slice the shallots, garlic, galangal and scallions. Warm the coconut water and 150 ml water together until hot but not boiling.

Pat the fish steaks dry without rinsing them. In a shallow dish, gently coat them with 20 ml fish sauce, 5 g sugar and 1 g black pepper. Cover and refrigerate for 15 minutes, turning once halfway through.

Heat a small heavy saucepan over medium-low heat. Add 10 g sugar and 15 ml oil; stir until the sugar melts and turns deep amber, about 3–5 minutes. Watch it continuously. Remove the pan from the heat. Carefully and gradually pour in the warm coconut-water mixture from the side, keeping your face and hands back; it will bubble vigorously. If the caramel seizes, return the pan to low heat and stir until dissolved.

Set an oven-safe clay pot or heavy covered pot over medium-low heat. Add the shallots, garlic and galangal and cook for 2 minutes until fragrant but not browned. Pour in the caramel liquid, the remaining 10 ml fish sauce and the green peppercorns; bring to a gentle simmer.

Nestle the fish steaks in one layer in the pot and spoon the sauce over them. Add the split chili. Cover and braise gently on the lowest stovetop heat for 25 minutes, turning the steaks once with a broad spatula after 12 minutes. Avoid vigorous boiling so the fish holds together.

Meanwhile, heat the oven to 170°C. Transfer the covered oven-safe pot to the oven and bake for 30 minutes. Check the thickest fish steak with a clean instant-read thermometer; it must reach at least 63°C. If the pot is not oven-safe, continue covered on the lowest stovetop heat, checking the temperature and liquid level instead.

Uncover the pot and spoon the sauce over the fish. If the sauce is still thin, simmer gently on the stovetop for 5–10 minutes until glossy and reduced; keep the fish moist and do not let the sugar scorch. Scatter the scallions and remaining black pepper over the top.

Serve hot from the pot with steamed jasmine rice and cucumber slices. Refrigerate leftover fish and rice separately in shallow covered containers within 2 hours at or below 4°C. Use within 3 days and reheat once to 74°C throughout.