Vietnamese Claypot Caramelized Fish (Ca Kho To)

About This Recipe

Ca kho to is one of Vietnam's defining home-cooked dishes -- fish simmered in a claypot with a caramel sauce built from browned sugar and fish sauce until the sauce reduces to a thick, glossy, deeply savory glaze that clings to every piece. The caramel here isn't sweet in the way Western caramel is; cooked past the sweet stage into a darker, slightly bitter amber, it balances against the salty punch of fish sauce for a distinctly Vietnamese flavor described as man man, or savory-salty. The technique that matters most is browning the sugar carefully to a deep amber before adding liquid, since this bitterness is essential to the dish's character -- stopping too early leaves it merely sweet. A traditional clay pot (or a heavy Dutch oven as a substitute) holds heat evenly and helps the sauce reduce properly without scorching, and gently swirling rather than stirring keeps delicate fish pieces intact as they braise. Served with plenty of steamed rice to soak up the intensely savory sauce, this dish is a staple of Vietnamese family dinners, often made with catfish or other firm, affordable fish, and demonstrates how a short list of pantry ingredients -- sugar, fish sauce, and fish -- can build tremendous depth through technique alone.

Ingredients

Serves 4

• 700 gcatfish or firm white fish(cut into thick steaks)
• 0.33 cupsugar
• 2 tbspwater(for caramel)
• 0.33 cupfish sauce
• 1 cupcoconut water(or plain water)
• 3 clovesgarlic(minced)
• 3shallots(sliced)
• 1 tbspfresh ginger(julienned)
• 1red chile(sliced)
• 0.5 tspblack pepper
• 2scallions(cut into 4cm pieces)

Instructions

1. 1

   Make the caramel

   In a claypot or heavy pot, melt sugar with water over medium heat, swirling occasionally, until deep amber, 5-6 minutes.

2. 2

   Deglaze

   Carefully pour in fish sauce and coconut water (it will bubble vigorously). Stir to combine into a smooth sauce.

3. 3

   Add aromatics

   Add garlic, shallots, ginger, and chile to the sauce and bring to a simmer.

4. 4

   Add the fish

   Gently lower fish steaks into the sauce. Spoon sauce over the top.

5. 5

   Braise

   Simmer uncovered over medium-low heat 20-25 minutes, spooning sauce over occasionally without stirring roughly, until the sauce reduces to a thick, sticky glaze.

6. 6

   Finish and serve

   Scatter with scallions and black pepper. Serve hot straight from the pot with steamed rice.

Variations

• •

  Use pork belly instead of fish for thit kho, a related caramelized braise, extending the cooking time until tender.

• •

  Add a soft-boiled egg to the pot in the last 10 minutes, another common addition in caramelized braises.

• •

  Use salmon or cod if catfish isn't available, adjusting simmering time down slightly for more delicate fish.

Storage

Refrigerate up to 3 days; the flavor deepens overnight. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

Frequently Asked Questions