Vietnamese · hard
Ca Kho To (Vietnamese Caramelized Fish)
Catfish braised in a caramel fish sauce in a clay pot until deeply savory and slightly sweet. A quintessential southern Vietnamese dish.
- 35 min
- Total
- 4
- Serves
- $13.50
- Est. cost
- 320
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Catfish Steaks1 1/2 lbs
- Fish Sauce3 tbsp
- Sugar3 tbsp
- Garlic Cloves (minced)3 cloves
- Shallots (sliced)2
- Black Pepper1 tsp
- Scallions2 stalks
Method
- 01
Make caramel: heat sugar in a dry saucepan until it turns amber. Carefully add fish sauce (it will bubble vigorously).
- 02
Add water, garlic, shallots, and black pepper to the caramel. Stir until smooth.
- 03
Place catfish steaks in a clay pot or heavy saucepan. Pour caramel sauce over the fish.
- 04
Bring to a simmer, then cook on low heat for 20 minutes, basting occasionally, until the sauce is thick and glossy.
- 05
Garnish with scallions and serve with steamed rice and pickled vegetables.
- 320
- Calories
- 30g
- Protein
- 16g
- Carbs
- 14g
- Fat
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