Cá Kho Tộ
Vietnamese Caramelized Fish
A classic Vietnamese comfort food from the Mekong Delta, this dish features tender catfish steaks braised in a rich, savory, and slightly sweet caramelized sauce, traditionally cooked in a clay pot. The deep umami flavor is balanced by the aromatic shallots, garlic, and a hint of spice from chilies.
🧂 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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.