Cá Kho Tộ (Vietnamese Caramelized Braised Fish in Clay Pot)
Catfish or white fish is braised in a caramelized sauce of fish sauce, sugar, and coconut water in this Vietnamese home-style dish known as ca kho to. The sugar caramelizes to give the fish a deep amber glaze with a sweet-savory complexity. Shallots and garlic form the aromatic base, while black pepper adds a warm bite. Coconut water lightens the braising liquid with tropical sweetness, creating a dish characteristic of southern Vietnamese cooking.
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Instructions
- 1
Cut fish into chunks and season with part of fish sauce and pepper.
- 2
Heat sugar and oil over low heat to make caramel.
- 3
Saute shallot and garlic, then add the fish.
- 4
Add remaining fish sauce and coconut water, then braise for 25 minutes.
- 5
Finish when the sauce turns glossy and reduced.
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