Ca Kho To
The Quirky Foodster Team
Ingredients
- Firm white fish fillets or steaks (such as catfish or snapper), cut into pieces — 600 g (1.3 lb)
- Sugar — 3 tbsp
- Water (for caramel) — 2 tbsp
- Fish sauce — 3 tbsp
- Vegetable oil — 1 tbsp
- Shallots, sliced — 3
- Garlic cloves, minced — 2
- Red chilli, sliced — 1
- Coconut water or water — 250 ml (1 cup)
- Black pepper, — to taste
- Sliced spring onion, to garnish
Method
- Make a caramel sauce: combine the sugar and 2 tbsp water in a clay pot or heavy saucepan over medium heat, and cook without stirring until it turns a deep amber colour, about 5-6 minutes.
- Carefully add the fish sauce to the caramel (it will bubble vigorously), stirring to combine.
- Add the oil, shallots, garlic and chilli, and sauté for 2-3 minutes until fragrant.
- Add the fish pieces, gently turning to coat in the caramel sauce.
- Add the coconut water or water, and bring to a gentle simmer.
- Cover and cook over low heat for 20-25 minutes, occasionally spooning the sauce over the fish, until the fish is tender and the sauce has thickened and reduced.
- Season with black pepper, garnish with sliced spring onion, and serve hot with steamed rice.
Introduction: Ca kho to is a beloved Vietnamese comfort dish featuring fish braised in a rich caramel and fish sauce broth, traditionally cooked in a clay pot.
Cultural Background: Ca kho to is a beloved Vietnamese comfort dish featuring fish braised in a rich caramel and fish sauce broth, traditionally cooked in a clay pot. Deeply savoury with a hint of sweetness, it's a staple of home cooking across Vietnam, especially popular in the south.
Tips: Watch the caramel closely — it should be a deep amber, not burnt, before adding the fish sauce. Add the fish sauce carefully, as the hot caramel will bubble vigorously on contact. Spoon the sauce over the fish periodically as it cooks to build flavour and keep it moist.
Variations: Use pork belly in place of or alongside fish for a variation called thit kho. Add a boiled egg to the pot for the last 10 minutes of cooking, a common addition. Adjust chilli to taste for a spicier version. Not applicable in its traditional form; the dish is defined by fish braised in fish sauce.
Storage: Refrigerate in an airtight container for up to 3 days; flavour deepens the next day.
Reheating: Reheat gently on the stovetop over low heat, spooning the sauce over the fish as it warms through.
FAQs:
Q: Do I need a clay pot to make this dish?
A: No, a heavy saucepan works well, though a traditional clay pot helps retain heat and can add a subtle earthy quality to the dish.
Q: Is this dish very sweet?
A: The caramel adds a rich, savoury-sweet depth rather than an overtly sweet flavour, balanced by the salty fish sauce.
Q: What fish works best?
A: Firm fish such as catfish, snapper or basa hold up well to the braising process without falling apart.
- Firm white fish fillets or steaks (such as catfish or snapper), cut into pieces — 600 g (1.3 lb)
- Sugar — 3 tbsp
- Water (for caramel) — 2 tbsp
- Fish sauce — 3 tbsp
- Vegetable oil — 1 tbsp
- Shallots, sliced — 3
- Garlic cloves, minced — 2
- Red chilli, sliced — 1
- Coconut water or water — 250 ml (1 cup)
- Black pepper, — to taste
- Sliced spring onion, to garnish
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