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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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
Directions
Step 1
Rinse the catfish steaks under cold water and pat dry. Set aside.
Step 2
Thinly slice the garlic, shallots, and red chili. Chop the green onions and cilantro for garnish.
Step 3
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.
Step 4
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.
Step 5
In the same pot, heat the cooking oil and sauté the garlic, shallots, and red chili until fragrant, about 1-2 minutes.
Step 6
Add the catfish steaks to the pot in a single layer. Spoon some of the caramel sauce over the fish to coat.
Step 7
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.
Step 8
Taste the sauce and adjust seasoning with more fish sauce or sugar if needed.
Step 9
Turn off the heat and garnish with chopped green onions and cilantro.
Step 10
Serve hot with steamed jasmine rice.
Nutrition Facts
| Serving size | (892.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 979.9 |
| Total Fat 43.4g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 300mg | 0% |
| Sodium 4041.3mg | 0% |
| Total Carbohydrate 48.5g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 34.6g | |
| Protein 96.2g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 167.1mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 2128.8mg | 0% |
Source of Calories