Cá Kho Tộ (Vietnamese Caramelized Fish)

🧂 Ingredients

• 600 g Catfish steaks or fillets(Cut into 2-inch pieces. Ensure it's fresh, firm catfish like basa or channel catfish.)
• 4 tbsp Granulated sugar(For making the caramel sauce.)
• 4 tbsp Fish sauce(Use a good quality Vietnamese fish sauce for best flavor.)
• 4 Shallots(Finely minced. About 1/4 cup.)
• 4 cloves Garlic(Finely minced.)
• 1 tsp Black pepper(Freshly ground is preferred for better aroma.)
• 200 ml Coconut water(Unsweetened. This adds a subtle sweetness and helps tenderize the fish.)
• 2 Thai chilies(Thinly sliced. Adjust quantity to your spice preference. Remove seeds for less heat.)
• 1 tbsp Vegetable oil(Optional, for sautéing aromatics if not using the caramel method directly.)

👨‍🍳 Instructions

1. 1

   Prepare the caramel: In a heavy-bottomed pot or a traditional clay pot (tộ), heat the sugar over medium heat. Do not stir initially; let the sugar melt and turn into a liquid. Swirl the pot occasionally. Continue heating until the sugar turns a deep amber color, like dark honey. Be careful not to burn it, as it will become bitter. This should take about 5-8 minutes.

   ⏱️ 5-8 minutes
2. 2

   Carefully add the fish sauce to the hot caramel. It will bubble vigorously. Stir gently with a wooden spoon until the caramel and fish sauce are combined into a smooth sauce. If using oil, you can add it here.

   ⏱️ 1 minute
3. 3

   Add the minced shallots and garlic to the pot. Sauté for about 1-2 minutes until fragrant. Then, add the catfish pieces and gently turn them to coat evenly with the caramel-fish sauce mixture. Let the fish sear slightly for about 2-3 minutes without disturbing it too much.

   ⏱️ 3-5 minutes
4. 4

   Pour in the coconut water. Add the freshly ground black pepper and the sliced Thai chilies. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let the fish braise.

   ⏱️ 20-25 minutes
5. 5

   After 20-25 minutes, remove the lid. The fish should be cooked through and tender. Increase the heat slightly to medium-low and continue to simmer uncovered for another 5-10 minutes, allowing the sauce to reduce and thicken to a glossy consistency that coats the fish beautifully. Taste and adjust seasoning if needed, adding a touch more fish sauce for saltiness or a pinch of sugar if it's not sweet enough.

   ⏱️ 5-10 minutes
6. 6

   Serve hot, traditionally in the clay pot it was cooked in, spooned over steamed jasmine rice. Garnish with extra black pepper or fresh chili slices if desired.

💡 Pro Tips

• ✓Achieving the right caramel color is key. Aim for a deep amber, not light or burnt. This provides the signature color and depth of flavor.
• ✓Avoid over-stirring the fish during the braising process to prevent it from breaking apart. Gently nudge it if necessary.
• ✓A traditional clay pot (tộ) distributes heat evenly and retains it well, contributing to the authentic texture and flavor. However, a heavy-bottomed saucepan or Dutch oven will also work.
• ✓For a richer dish, you can add a few slices of pork belly along with the fish in step 3.

🔄 Variations

• Thịt Kho Tộ: A similar braised dish using pork belly instead of fish.
• Cá Kho Tộ Trứng: Add hard-boiled eggs to the pot during the last 10-15 minutes of simmering to absorb the flavors.

🥗 Nutrition

Per serving