Cá Kho Tộ (Vietnamese Caramelized Braised Fish in Clay Pot)

Name: Cá Kho Tộ (Vietnamese Caramelized Braised Fish in Clay Pot)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: catfish or white fish 800 g; fish sauce 3 tbsp; sugar 2 tbsp; minced garlic 1 tbsp; shallot 2 ea; black pepper 1 tsp; coconut water 250 ml; cooking oil 1 tbsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Unlike Korean fish braises, this southern Vietnamese home dish has no chili at all; caramel and black pepper carry the flavor.

Sugar is cooked to a dark caramel first, and catfish or another white fish then braises in it with fish sauce and coconut water. Once the sugar passes deep amber and starts to blacken it turns bitter, and the shallots and garlic go into the pot just before that point. Sweet and salty up front, it ends with the bite of pepper.

Ingredients

servings

IngredientAmount

catfish or white fish

shallot2 ea

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Instructions

6 steps

1

Cut 800 g catfish or white fish into sturdy 3-4 cm pieces so they do not break apart during braising.

Coat with 1 tablespoon fish sauce and 1 teaspoon black pepper, then let it season for 15 minutes.
2

Put 2 tablespoons sugar and 1 tablespoon cooking oil in a clay pot or heavy pot.

Heat over low heat for 3-5 minutes without stirring, swirling only when the edges turn deep amber, and stop before it smells bitter.
3

When the caramel color is even, add 2 shallots and 1 tablespoon minced garlic.

Stir over medium heat for about 2 minutes until fragrant, then lay the fish in a single layer so the pieces cook evenly.
4

Pour the remaining 2 tablespoons fish sauce and 250 ml coconut water around the edge of the pot, not directly over the fish.

Once it starts bubbling, reduce to low heat, cover, and braise for 15 minutes.
5

Spoon the sauce over the fish and turn each piece only once to avoid breaking it.

Cover again and braise for 8-10 more minutes, then check that the thickest piece has reached 63°C at the center.
6

Uncover and simmer over low heat for 2-3 minutes so the sauce thickens into a glossy coating.

Turn off the heat before the caramel darkens further or tastes bitter, then serve the fish over plain steamed rice.