Ca Kho To (Vietnamese Caramelized Fish)

Name: Ca Kho To (Vietnamese Caramelized Fish)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
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

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.

50 minMediumServes 4355 cal/serving

VietnameseDinnerStovetopPescatarianHigh ProteinHigh FiberLow CarbHalal-friendlyDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

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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

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).
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.
3

Add 4 thinly sliced shallots and 4 minced garlic cloves to the caramel and stir quickly for 30 seconds.
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.
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.
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).
7

Garnish with 4 thinly sliced scallions and serve immediately over steamed jasmine rice.

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Questions

What internal temperature should Ca Kho To (Vietnamese Caramelized Fish) reach?

For Ca Kho To (Vietnamese Caramelized Fish), the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Why pat it dry first in Ca Kho To (Vietnamese Caramelized Fish)?

Step 1 reads: "Pat 2 lbs catfish or salmon steaks (1-inch thick) dry and set aside." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of fish sauce in Ca Kho To (Vietnamese Caramelized Fish)?

The entry for Ca Kho To (Vietnamese Caramelized Fish) calls for 1/4 cup fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use another fish instead of salmon in Ca Kho To (Vietnamese Caramelized Fish)?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Ca Kho To (Vietnamese Caramelized Fish) uses 2 lbs catfish or salmon steaks (1-inch thick).

How hot is Ca Kho To (Vietnamese Caramelized Fish)?

Moderately. The heat in Ca Kho To (Vietnamese Caramelized Fish) comes from 1 fresh red chili or red pepper flakes, sliced. For a milder plate, halve the chili; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Ca Kho To (Vietnamese Caramelized Fish) contain fish?

Yes: 2 lbs catfish or salmon steaks (1-inch thick) and 1/4 cup fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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