A deeply savory southern Vietnamese dish of catfish steaks braised in a rich caramel sauce with black pepper and fish sauce in a traditional clay pot, yielding tender, intensely flavored fish with a glossy mahogany glaze.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Make caramel by heating sugar in a dry small saucepan over medium heat without stirring until it turns a deep amber color, then carefully add water and stir to dissolve.
-
2
Season catfish steaks with fish sauce, soy sauce, garlic, shallots, and black pepper, and let marinate for fifteen minutes.
-
3
Heat oil in a clay pot over medium heat, arrange the marinated fish in a single layer, and pour the caramel sauce over the top.
-
4
Add chilies, cover the clay pot, and braise on low heat for forty minutes, basting the fish occasionally with the thickening sauce.
-
5
Uncover for the last five minutes to reduce the sauce to a glossy glaze that coats each piece of fish.
-
6
Garnish with spring onions and serve directly in the clay pot alongside steamed jasmine rice.
Did You Know?
The clay pot is never washed with soap; experienced cooks believe the accumulated seasoning from years of use adds irreplaceable depth to each new batch of ca kho.
Chef's Notes
Equipment Tips
- clay pot or heavy saucepan
- small saucepan for caramel
The Story Behind Cá kho tộ
Ca kho to is a quintessential dish of the Mekong Delta region, where catfish are abundant in the waterways and clay pot cooking has been practiced for centuries. The technique of caramelizing sugar to create a savory-sweet base reflects the southern Vietnamese preference for bolder, sweeter flavors compared to the north. This home-style dish has been passed down through generations and remains a staple of everyday Vietnamese family cooking, often served alongside steamed rice and pickled vegetables.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!