Ca Kho To (Caramel Braised Fish in Clay Pot)

Total Time 40

Servings: 4 4 servings

Course: Main Course

Cuisine: Vietnamese

Ingredients Method Notes

Ingredients

600 g fish steaks catfish, cod or salmon, cut into thick pieces
3 tbsp sugar
3 tbsp fish sauce
1 tbsp soy sauce
2 shallots thinly sliced
3 cloves garlic minced
3 cm ginger julienned
1 –2 bird's eye chillies sliced
100 ml coconut water or water
2 tbsp vegetable oil
Spring onions and coriander to garnish

Method

Make a dry caramel: heat the sugar in a small heavy pan over medium heat, without stirring, until it melts and turns a deep amber colour. Carefully add 2 tbsp water (it will spit) and stir to dissolve. Set aside.
Heat the oil in a clay pot or casserole. Fry the shallots, garlic and ginger until golden and fragrant.
Add the caramel, fish sauce, soy sauce and coconut water. Stir to combine.
Add the fish pieces in a single layer. Add the chillies. Bring to a simmer.
Cook over medium-low heat for 20–25 minutes, turning the fish once gently, until the sauce is thick, glossy and deeply caramelised.
Garnish with spring onions and coriander. Serve directly from the clay pot with steamed rice.

Notes

Source: Classic Vietnamese recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.