Ca Kho to Vietnamese Fish in Caramel Sauce
Indulge in the rich, savory-sweet flavors of **Ca Kho To, Vietnamese Fish in Caramel Sauce**, a traditional dish that artfully balances bold ingredients to create a comforting, aromatic meal. Tender catfish steaks are gently simmered in a luscious caramel sauce infused with fish sauce, garlic, shallots, and a hint of red chili for a subtle kick. Cooked in a clay pot for authentic depth of flavor, this dish features a harmonious blend of sweetness, saltiness, and peppery warmth, complemented by fresh cilantro and green onion garnishes. Perfectly paired with steamed jasmine rice, this Vietnamese classic is a must-try for lovers of bold, umami-packed cuisine. Whether you're craving something exotic or simply looking for a quick yet impressive dish, this hearty recipe is sure to satisfy.
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Recipe Information
Ingredients
- 500 grams catfish steaks
- 2 tablespoons granulated sugar
- 3 tablespoons fish sauce
- 150 milliliters water
- 2 tablespoons cooking oil
- 3 cloves garlic
- 2 medium shallots
- 1 teaspoon black peppercorns
- 1 small red chili
- 2 stalks green onions
- 0.5 teaspoon white ground pepper
- 2 sprigs fresh cilantro
Instructions
Rinse the catfish steaks under cold water and pat dry. Set aside.
Thinly slice the garlic, shallots, and red chili. Chop the green onions and cilantro for garnish.
In a small pot or clay pot, add the granulated sugar. Heat on medium-low, stirring occasionally, until the sugar melts and caramelizes to a deep amber color, about 3-4 minutes.
Carefully add the water to the caramel while stirring (the mixture will bubble). Stir until combined, then add the fish sauce and white ground pepper. Simmer for 1 minute to blend the flavors.
In the same pot, heat the cooking oil and sauté the garlic, shallots, and red chili until fragrant, about 1-2 minutes.
Add the catfish steaks to the pot in a single layer. Spoon some of the caramel sauce over the fish to coat.
Cover the pot and simmer on low heat for 20-25 minutes, occasionally spooning the sauce over the fish. Add black peppercorns halfway through cooking for extra flavor.
Taste the sauce and adjust seasoning with more fish sauce or sugar if needed.
Turn off the heat and garnish with chopped green onions and cilantro.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 34.6 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2129 mg | 45% | |
*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.
