Authentic Vietnamese Cá Thu Kho Tộ: Braised Mackerel in Clay Pot Recipe

Ingredients

500 grams of Spanish mackerel
2 tablespoons of fish sauce
2 tablespoons of sugar
2 tablespoons of caramel syrup
3 cloves of garlic, minced
1 small ginger root, sliced
1 chili pepper, sliced
2 shallots, sliced
500 ml of coconut water
2 spring onions, sliced
Freshly ground black pepper to taste

Steps and instructions

Clean the Spanish mackerel and cut it into 1-inch thick slices.
Marinate the mackerel slices with 1 tablespoon of fish sauce, minced garlic, sliced ginger, and freshly ground black pepper for about 30 minutes.
While the mackerel is marinating, caramelize 2 tablespoons of sugar in a pot over medium heat until it turns into a dark brown syrup. Be careful not to burn the sugar.
Add the marinated mackerel slices to the pot and sear on both sides until they are evenly browned.
Add the remaining tablespoon of fish sauce, caramel syrup, sliced chili pepper, and sliced shallots to the pot. Stir well to combine.
Pour in the coconut water and let it simmer on low heat for about 20 minutes or until the sauce has reduced.
Just before turning off the heat, sprinkle the sliced spring onions over the mackerel.
Let the dish settle for a few minutes before serving with steamed rice.

Tools for making

Cutting board - Used to prepare and cut the fish and other ingredients.
Knife - Essential for slicing the Spanish mackerel, mincing garlic, and slicing ginger, chili pepper, shallots, and spring onions.
Pot - Used for caramelizing the sugar and simmering the mackerel in sauce.
Stove - Needed for cooking the dish over heat.
Spatula - Used for flipping and stirring the mackerel slices and sauce.
Measuring spoons - Necessary for accurately measuring fish sauce, sugar, and caramel syrup.

Recipe variations

Substitute Spanish mackerel with other firm-fleshed fish such as cod, snapper, or halibut.
Add vegetables like sliced bell peppers, carrots, or zucchini to the dish for added texture and flavor.
For a spicier version, increase the amount of chili peppers or add some chili flakes.
Experiment with different marinades by using different combinations of herbs and spices such as lemongrass, turmeric, or curry powder.
Replace fish sauce with soy sauce or tamari for a vegetarian or vegan option.
For a healthier twist, steam the fish instead of searing it and reduce the amount of sugar or use a natural sweetener like honey or maple syrup.
Add a splash of lime juice or tamarind paste for a tangy flavor.
Garnish with fresh herbs such as cilantro or Thai basil for an added freshness.
Serve with jasmine rice, vermicelli noodles, or even crusty bread instead of steamed rice.

Recipe overview

Cá Thu Kho Tộ is a traditional Vietnamese dish that is beloved for its deep, savory flavors. It features Spanish mackerel simmered in a rich sauce made from caramel, fish sauce, shallots, garlic, ginger, chili pepper, and coconut water. This delicious dish is then topped with spring onions, adding a fresh and vibrant touch. While it may seem complex, this recipe is straightforward and easy to follow. In about an hour, you'll have a warm and comforting meal that combines the essence of sweet, salty, and spicy flavors. Traditionally, Cá Thu Kho Tộ is served with steamed rice, making it a complete and satisfying meal. Prepare to impress your family and friends with this authentic Vietnamese culinary experience!

Common questions

Can I use a different type of fish for this recipe? Absolutely! While the traditional recipe calls for Spanish mackerel, you can use other firm white fish such as cod, halibut, or snapper.
Can I adjust the level of spiciness? Yes, you can adjust the level of spiciness by adding more or fewer chili peppers according to your preference.
Is it necessary to marinate the fish? Marinating the fish helps to infuse it with flavor and tenderize it. However, if you're short on time, you can skip the marination step and proceed directly to cooking.
Can I substitute coconut water with coconut milk? While coconut water adds a light and refreshing flavor, you can substitute it with coconut milk for a richer taste. Just keep in mind that the consistency of the sauce may be thicker.
Can I make the caramel syrup in advance? Yes, you can make the caramel syrup in advance and store it in an airtight container. Just gently reheat it before using in the recipe.
How should I store any leftovers? Store any leftovers in an airtight container in the refrigerator. They can be reheated in a pan or microwave before consuming.

Serving dishes and utensils

Knife - for cleaning and slicing the Spanish mackerel
Large pot - for caramelizing the sugar and cooking the dish
Tongs - for flipping and handling the mackerel slices
Spatula - for stirring the ingredients in the pot
Chopping board - for prepping the garlic, ginger, chili pepper, and shallots
Measuring spoons - for accurately measuring the fish sauce, sugar, and caramel syrup
Peeler - for peeling the ginger root
Grinder or mortar and pestle - for grinding the black pepper
Serving dish - for presenting and serving the cooked Cá Thu Kho Tộ

Origin stories

Cá Kho Tộ traces its origins to Southern Vietnam, a region known for its abundance of fish and love for caramelized dishes. Due to the availability of fresh seafood, the locals devised a way to preserve the fish without refrigeration by simmering it in a pot with fish sauce and sugar. The result was a sweet and savory dish that could last for days and was perfect for the farmers who worked long hours in the fields. This dish is usually eaten with a side of pickled vegetables, which complements the strong flavors of the caramelized fish. Over time, the dish has become a staple in Vietnamese cuisine and is particularly beloved for its depth of flavor and comforting qualities.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.