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Cá Kho Tộ Recipe - Vietnamese Caramelized & Braised Fish
This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.
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BY:
Hungry Huy
Prep:
10
minutes
mins
Cook:
30
minutes
mins
Total:
40
minutes
mins
SERVINGS:
2
Ingredients
▢
1
lb
catfish filets
bone and skin optional
▢
salt to clean the fish
Aromatics
▢
2
tbsp
oil
▢
5
cloves
garlic
minced
▢
1/2
yellow onion
sliced
Seasoning & cooking liquid
▢
1
tsp
salt
▢
1.5
tbsp
fish sauce
▢
About 1/2 teaspoon thick soy sauce
▢
1/2
c
water
▢
1/2
c
coconut juice
or replace water & coconut juice with 1 cup coconut soda
▢
1
chile
sliced (to taste, optional)
▢
freshly ground black pepper
or add as a final topping when serving
Garnish
▢
1
green onions
roughly chopped
▢
black pepper
freshly ground
▢
1
red chile
sliced, optional
Instructions
Generously salt fish and rinse under water to clean it. Set aside to dry.
Add oil to a pan and saute garlic over medium heat until lightly browned.
Layer onion on top, then the fish, evenly spaced.
Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.
Nutrition Facts
Serving:
0
g
|
Calories:
397
kcal
|
Carbohydrates:
12
g
|
Protein:
40
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Cholesterol:
132
mg
|
Sodium:
2393
mg
|
Potassium:
1216
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
602
IU
|
Vitamin C:
73
mg
|
Calcium:
72
mg
|
Iron:
2
mg
Course:
Main Course
Cuisine:
Vietnamese
Keyword:
braised, caramelized, fish sauce, traditional
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@HungryHuy
or
#hungryhuy
--I'd love to see it!