Ca Kho to Vietnamese Caramelized Fish
Dive into the vibrant flavors of Vietnamese cuisine with Cá Kho Tộ, a delectable caramelized fish recipe that combines sweet, savory, and aromatic notes in every tender bite. This classic dish features firm catfish steaks simmered in a rich caramel sauce made from palm or brown sugar, fish sauce, garlic, and shallots, creating a glaze bursting with umami. Traditionally prepared in a clay pot for authentic depth of flavor, this dish is balanced with the gentle heat of fresh red chili (optional) and a fragrant garnish of chopped spring onions. Perfectly paired with fluffy jasmine rice, Cá Kho Tộ is a comforting yet elegant meal that brings the essence of Vietnamese home cooking to your table. Ready in under an hour, this recipe is an irresistible blend of simplicity and sophistication, ideal for family dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Catfish steaks (or any firm white fish)
- 2 tablespoons Brown or palm sugar
- 3 tablespoons Fish sauce
- 200 milliliters Water
- 3 cloves Garlic, minced
- 2 medium Shallots, thinly sliced
- 1 Fresh red chili, sliced (optional)
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 stalks Spring onions, chopped (for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Rinse the fish steaks under cool water and pat dry with paper towels. Set aside.
Heat a clay pot or heavy-bottomed pan over medium heat. Add the sugar and stir continuously until it melts and turns into a deep amber caramel, about 3-4 minutes. Be careful not to burn it.
Once the caramel is ready, quickly add the vegetable oil, minced garlic, and sliced shallots. Stir-fry for about 1 minute until fragrant.
Gently place the fish steaks into the pan, coating them with the caramel sauce.
Add the fish sauce, water, black pepper, and sliced chili (if using). Bring to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes. Occasionally spoon the sauce over the fish to coat it evenly.
The sauce should thicken slightly and cling to the fish by the end of cooking. If it becomes too thick, add a splash of water to loosen it.
Turn off the heat and garnish the dish with chopped spring onions.
Serve the caramelized fish hot with steamed jasmine rice.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 30.3 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
