Vietnamese

Cá Kho Tộ (Caramelized Fish in Clay Pot)

Name: Cá Kho Tộ (Caramelized Fish in Clay Pot)
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs catfish steaks (about 1 inch thick); 3 tbsp fish sauce; 1 tbsp soy sauce; 3 tbsp sugar; 1 cup fresh coconut water; 1 shallot, thinly sliced; 3 cloves garlic, minced; 2 Thai bird's eye chilies; 1 tbsp vegetable oil; 1/2 tsp black pepper

Fish braised in a caramelized combination of fish sauce, sugar, and coconut water.

50 minutes

Serves 4

Main

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
Marinate Fish: In a bowl, toss the catfish steaks with 1 tbsp fish sauce, soy sauce, minced garlic, and sliced shallots. Let sit for 15 minutes.

2
Make Caramel: Place a traditional clay pot (or a small heavy-bottomed saucepan) over medium heat. Add the oil and sugar. Stir constantly until the sugar melts and turns a deep, dark amber color (be careful not to burn it to a bitter black).
3
Sear Fish: Immediately add the marinated catfish to the hot caramel. Sear for 1 minute per side so the fish takes on the dark color.
4
Braise: Pour in the coconut water and the remaining 2 tbsp of fish sauce. Add the whole Thai chilies. Bring to a vigorous boil, then lower the heat to a gentle simmer.
5
Reduce Sauce: Simmer uncovered for 25-30 minutes. Gently baste the fish occasionally. The liquid should reduce to a thick, sticky, mahogany-colored glaze that coats the fish.
6
Garnish: Turn off the heat. Generously crack fresh black pepper over the top and garnish with chopped scallions. Serve piping hot with steamed white rice.

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