Vietnamese caramel fish (cá kho tộ)
Fish steaks braised in a dark, peppery caramel with fish sauce and coconut water until sticky and glossy.
- 50 min15 prep · 35 cook
- MediumDifficulty
- 280 kcalper serving
Ingredients
- Catfish or salmon steaks600 g
- Fish sauce3 tbsp
- Sugar4 tbsp
- Shallots2
- garlic3 cloves
- Coconut water200 ml
- Red chilli1
- Spring onions2
- Vegetable oil1 tbsp
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Marinate the fish with the fish sauce, half the chopped shallot and garlic and plenty of black pepper.
- 2
In a clay pot or small heavy pan, melt the sugar with 2 tbsp water and cook until it turns a deep amber caramel.
- 3
Carefully add the oil and the rest of the shallot and garlic and stir for a few seconds.
- 4
Lay the fish in a single layer, add the marinade and coconut water and bring to a simmer.
- 5
Cook uncovered, turning the fish once, until the sauce is thick and sticky.
- 6
Finish with more black pepper, sliced spring onion and chilli, and serve with plain rice.
Tips and questions
- How dark should the caramel be?
- Deep amber, like strong tea. Too pale and it is just sweet; too dark and it turns bitter, so take it off the heat quickly.
- Does it keep?
- Yes, it is a dish that improves overnight. Keep it 3 days in the fridge and reheat gently; serve with plenty of rice.
Enjoy your meal!
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