🇻🇳 Vietnamese

Ca Kho To (Braised Fish)

Name: Ca Kho To (Braised Fish)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1.5 lbs catfish or perch, cut into chunks; 3 tbsp fish sauce; 2 tbsp sugar; 1/2 cup coconut juice or water; 2 shallots, sliced; 3 cloves garlic, minced; 1 tbsp vegetable oil; 1-2 pieces lemongrass, smashed; 1/4 tsp black pepper; 3 tbsp soy sauce; 2 eggs (optional, for added richness); Green onions, sliced (for garnish); Toasted sesame seeds (for garnish)

Prep time20 min

Cook time40 min

Total time60 min

Cá kho tộ.JPG by Binh Giang · Public domain

Ca Kho To, a beloved Vietnamese dish, showcases the perfect harmony of savory, sweet, and umami flavors nestled in tender, caramelized fish. The rich, sticky sauce created from fish sauce, sugar, and coconut juice makes this dish irresistibly delicious and ideal for family dinners or special occasions alike.

Originating from southern Vietnam, Ca Kho To translates to 'clay pot braised fish,' reflecting the traditional cooking method using a small, deepened clay pot. This technique allows the fish to absorb the marinade slowly, resulting in a melt-in-your-mouth texture and a deep, flavorful glaze that has captivated taste buds across generations. Celebrated for its comforting warmth and vibrant tastes, Ca Kho To stands as a symbol of Vietnamese home cooking.

Ingredients

1.5 lbs catfish or perch, cut into chunks
3 tbsp fish sauce
2 tbsp sugar
1/2 cup coconut juice or water
2 shallots, sliced
3 cloves garlic, minced
1 tbsp vegetable oil
1-2 pieces lemongrass, smashed
1/4 tsp black pepper
3 tbsp soy sauce
2 eggs (optional, for added richness)
Green onions, sliced (for garnish)
Toasted sesame seeds (for garnish)

Instructions

1
Marinate the fish chunks with 1 tablespoon fish sauce and a pinch of pepper. Set aside for 15 minutes.
2
Heat vegetable oil in a clay pot or a deep skillet over medium heat. Add sliced shallots, minced garlic, and smashed lemongrass; sauté until fragrant.
3
Add the marinated fish to the pot, searing lightly on all sides for about 3-4 minutes.
4
Pour in the coconut juice (or water) along with remaining fish sauce, sugar, and soy sauce. Bring to a gentle simmer.
5
Reduce heat to low, cover the pot, and braise gently for 25-30 minutes until the fish is tender and the sauce has thickened into a glossy glaze.
6
If desired, crack in eggs during the last 5 minutes and gently stir to incorporate, adding richness to the dish.
7
Taste and adjust seasoning with more fish sauce or sugar if needed.
8
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.