Cá Kho Tộ

Name: Cá Kho Tộ
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 800g Catfish Steak, cut about 2–3 cm thick; 1 tbsp Neutral Oil; 2 Shallots, thinly sliced; 3 cloves of Garlic, sliced; 2 Bird's Eye Chilies, halved; 2 Scallions, cut into 3 cm pieces; white and green parts separated; 1 tsp Pepper (Black), freshly ground, divided; 35g Granulated Sugar, for the caramel; 250ml Coconut Water; 3 tbsp Fish Sauce (Nuoc Mam)

Cá Kho Tộ is a classic Vietnamese clay-pot dish of tender catfish braised in a deeply savory-sweet caramel sauce with fragrant aromatics and a hint of heat. The fish becomes melt-in-your-mouth soft while the reduced sauce turns glossy and rich — perfect spooned over steaming rice.

Cá Kho Tộ is a classic Vietnamese clay-pot dish of tender catfish braised in a deeply savory-sweet caramel sauce with fragrant aro... Show more

Traditional Vietnamese Recipe

Health Grade

B+ · Healthy

Rating

4.4

Time

55 min

Price

1,27 €

Calories

306 kcal

low calorie

one pot

low carb

comfort food

Method

Dry the fish

Rinse the Catfish Steak quickly if needed, then pat it very dry with paper towels so the surface can brown instead of steaming.

Cut the aromatics

Slice the Shallots and Garlic, halve the Bird's Eye Chilies, and cut the Scallion into 3 cm pieces, keeping the white parts separate from the greens.

Make the caramel

Set a clay pot over medium heat and add the Granulated Sugar in an even layer. Let it melt into a deep amber caramel, swirling the pot occasionally, for about 4 to 6 minutes; stop as soon as it turns a rich brown, because it will keep darkening off the heat.

Braise the fish

Carefully stir in the Neutral Oil to loosen the caramel, then add the shallots, garlic, and chilies and cook for 1 minute until fragrant. Lay in the catfish steaks and season with 1 tbsp of Fish Sauce (Nuoc Mam) and half of the Pepper (Black). Sear for 2 minutes on the first side and 2 minutes on the second side, then pour in the Coconut Water and the remaining fish sauce. Add the scallion white parts, bring the pot to a gentle simmer, and cook uncovered for 20 minutes, spooning the sauce over the fish once or twice, until the glaze is glossy and the fish is cooked through.

Finish and serve

Lift the fish into bowls or leave it in the pot, scatter the scallion greens over the top, and finish with the remaining pepper. Spoon the caramel sauce over everything and serve hot.