Caramelized Fish – Cá Kho
Caramelized Fish – Cá Kho
Enjoy this quick and easy Vietnamese recipe by Helen Le from Home Cooked: Vietnam.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 6 servings
  • 600 grams Catfish steaks (4 pcs)
  • 1 tablespoon minced Garlic
  • 3 tablespoons Sugar
  • 4 tablespoons Fish sauce
  • 2 tablespoons Vegetable oil
  • ½ teaspoon Pepper
  • 1 tablespoon minced Shallot
  • 1 tablespoon Ginger, cut Julienne
  • 1 stalk Spring onion, chopped
  • 2 red hot Chilli peppers
  1. Pat the fish steaks dry and place in a saucepan or a claypot
  2. In a separate small pan on medium heat, add the vegetable oil and sprinkle 2 tablespoon sugar over the base. Gently swirl the pan, do not stir. When the sugar is melted and turns into caramel colour, add minced garlic and 1 tablespoon minced shallot and fry until fragrant. Quickly pour this mixture over the fish
  3. In a bowl, dissolve 1 tablespoon sugar in 4 tablespoons fish sauce. Pour this sauce over the fish. Add 1/2 teaspoon pepper. Let the fish marinate for at least 30 minutes (preferably 1-2 hours)
  4. Over high heat, bring the marinated fish to a boil. If the fish produce too little liquid, you can add 1/2 cup coconut juice or hot water Occasionally swirl the saucepan to coat the fish evenly with the caramel sauce. Add ginger strips and hot pepper if you like spicy, then turn the heat to low and simmer for 20 mins
  5. Gently turn the fish over and continue to simmer on low heat for another 20 minutes until the sauce thickens, the fish becomes firm and has nice caramel colour

Garnish with chopped spring onion and freshly cracked pepper. Served with hot steamed rice

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