Cá Kho Tộ (Vietnamese Caramelized Fish in Clay Pot)
This traditional Vietnamese dish features hearty fish fillets braised in a rich, savory, and slightly sweet caramel sauce. It's typically cooked and served in a clay pot, perfect for a comforting family meal over rice.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 255 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gcatfish fillet, cut into 2-inch (5.1 cm) pieces
- 0.5 pcsyellow onion, thinly sliced
- 4 clovegarlic, minced
- 2 pcsshallot, minced
- 1 tbspfresh ginger, grated
- 2 tbspbrown sugar
- 4 tbspfish sauce
- 0.5 cupwater
- 0.5 tspblack pepper, freshly ground
- 1 tbspneutral oil
garnish
- 2 pcsscallion, chopped
- 1 pcsthai chili, thinly sliced(optional)
Equipment
clay pot · measuring cups · measuring spoons · knife · cutting board
The method
Step by step
- 1
Marinate the catfish pieces with half of the minced garlic, minced shallot, grated ginger, half of the fish sauce, half of the black pepper, and half of the brown sugar for at least 15 minutes.
About 15 min
Cook’s note: For best flavor, marinate the fish for 30 minutes to an hour in the refrigerator.
- 2
Heat neutral oil in a clay pot or heavy-bottomed pot over medium heat.
About 1 min
- 3
Add the remaining brown sugar to the pot and cook, stirring constantly, until it melts and turns into a deep amber caramel. Do not burn it.
About 3 min
Cook’s note: Keep a close eye on the sugar as it can burn quickly once it starts to caramelize.
- 4
Carefully add the sliced yellow onion, remaining minced garlic, and remaining minced shallot to the caramel. Sauté for 2-3 minutes until fragrant and softened.
About 3 min
Cook’s note: The caramel will seize up initially, but it will melt back down as the vegetables cook.
- 5
Gently place the marinated catfish pieces into the pot in a single layer.
About 1 min
- 6
Pour in the remaining fish sauce and water. Bring the liquid to a gentle simmer.
About 3 min
- 7
Cover the pot and reduce the heat to low. Simmer for 25-30 minutes, or until the fish is cooked through and the sauce has thickened slightly.
About 28 min
Cook’s note: Avoid stirring too much to prevent the fish from breaking apart.
- 8
Taste the sauce and adjust seasonings if needed. Add the remaining black pepper.
About 1 min
- 9
Garnish with chopped scallion and sliced Thai chili, if using.
- 10
Serve hot with steamed rice.
Per serving
Nutrition
- Calories
- 254.5kcal
- Protein
- 28.8g
- Carbs
- 15g
- Fat
- 8.5g
- Fibre
- 1.1g
- Sugar
- 8.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Cá Kho Tộ in an airtight container in the refrigerator.
Gently reheat in a pot on the stovetop over low heat, or in the microwave until warmed through.
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