Ca Kho To (Vietnamese Caramelized Fish)
Thick fish steaks braised in a clay pot with caramelized sugar, fish sauce, and black pepper until the sauce is thick, lacquered, and deeply savory. A quintessential Vietnamese comfort dish served over steamed rice.
Ingredients
- 2 lbs catfish or salmon steaks (1-inch thick)
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 cup coconut water (or plain water)
- 4 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 tsp black pepper, coarsely ground
- 2 tbsp neutral vegetable oil
- 4 scallions, thinly sliced
- 1 fresh red chili or red pepper flakes, sliced
Instructions
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1
Pat 2 lbs catfish or salmon steaks (1-inch thick) dry and set aside. In a small bowl, stir together 1/4 cup fish sauce and 1 cup coconut water (or plain water).
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2
In a heavy-bottomed pot or clay pot, add 1/4 cup granulated sugar and 2 tbsp neutral vegetable oil over medium heat. Cook without stirring until the sugar melts and turns a deep amber caramel, about 4 to 5 minutes. Watch carefully to avoid burning.
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3
Add 4 thinly sliced shallots and 4 minced garlic cloves to the caramel and stir quickly for 30 seconds.
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4
Carefully pour in the fish sauce mixture (it will bubble vigorously). Stir to dissolve any hardened caramel, then lay the fish in a single layer in the pot.
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5
Sprinkle 1 tsp coarsely ground black pepper and 1 sliced fresh red chili or red pepper flakes over the fish. Bring to a simmer over medium heat, then reduce to medium-low.
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6
Braise uncovered, gently turning the fish once halfway through, until the fish is cooked through and the sauce has reduced to a thick glaze, about 25 to 30 minutes. Fish is done when it flakes easily and reaches an internal temperature of 145 degrees F (63 degrees C).
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7
Garnish with 4 thinly sliced scallions and serve immediately over steamed jasmine rice.