Caramelized fish in coconut sauce, known as Ca Kho To, is one of the most emblematic dishes of Vietnamese cuisine. Originating from the Mekong Delta, this stew combines the sweetness of caramelized sugar with the saltiness of fish sauce, creating a perfect balance of flavors. The fish, traditionally catfish, is simmered slowly in a clay pot, allowing it to absorb all the aromas and achieve a tender and juicy texture.
This dish is ideal for those seeking a comforting and umami-rich recipe. Its preparation, although it requires some patience, is simple and rewarding. It is traditionally served with steamed jasmine rice, and the green onions and fresh cilantro add a touch of freshness that contrasts with the intensity of the sauce.
There are regional variants that incorporate chilies for a spicy kick, or that use coconut water for a sweeter and more aromatic flavor. It can also be made with other firm white fish, such as cod or sea bass, if catfish is not available. Ca Kho To is perfect for a family dinner or to surprise guests with an exotic and delicious dish.
Prep
60 min
Servings
4
Heat oil in a skillet over medium heat. Add sugar and cook until it melts and turns golden brown.
Add the sliced onion and sauté until fragrant.
Stir in the minced garlic and ginger, cook for another minute.
Carefully add the fish sauce, soy sauce, and black pepper. Stir well.
Lay the fish steaks in the skillet and sear both sides until lightly browned.
Pour in the coconut water (or plain water) and bring to a simmer.
Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the fish is cooked through and the sauce has thickened.
Garnish with chopped cilantro and green onions.
Serve hot with steamed rice and enjoy your homemade Ca Kho To!
