Authentic Vietnamese Caramelized Fish with Lemongrass (Cá Kho Tộ Sả) Recipe

Ingredients

2 whole catfish or 4 pieces of catfish fillets
4 cloves of garlic, minced
1 thumb-sized piece of ginger, minced
3 stalks of lemongrass, bruised
1 tablespoon of vegetable oil
3 tablespoons of sugar
3 tablespoons of fish sauce
1 tablespoon of oyster sauce
1 tablespoon of soy sauce
1 teaspoon of black pepper
1/2 teaspoon of chili flakes (optional)
1 cup of water
4 spring onions, chopped
1 large bunch of cilantro, chopped

Steps and instructions

Prepare the catfish by cleaning and cutting the fish into thick slices if you're using a whole catfish. If using fillets, you can leave them as is or cut into large pieces.
In a large bowl, mix together the minced garlic, minced ginger, fish sauce, oyster sauce, soy sauce, black pepper, and chili flakes if using. Add the catfish pieces and toss them in the marinade. Let it rest for at least 30 minutes or overnight in the refrigerator for best flavor.
While the fish is marinating, prepare the caramel sauce. In a large heavy-bottomed pot, add the vegetable oil and sugar. Heat over medium heat until the sugar melts and turns a dark amber color. Be careful not to burn the sugar.
Add the bruised lemongrass stalks to the pot with the caramel. Stir well.
Add the marinated catfish pieces to the pot. Pour in the water and bring the pot to a simmer. Lower the heat to medium-low, cover the pot, and let it simmer for about 20-30 minutes, or until the fish is cooked through and the sauce has thickened.
Once the fish is cooked, remove from heat and garnish with chopped spring onions and cilantro. Serve the Cá Kho Tộ Sả with hot jasmine rice.

Tools for making

Large bowl - Used for marinating the catfish.
Large heavy-bottomed pot - Used for cooking the caramel sauce and simmering the fish.
Cutting board - Used for cleaning and cutting the catfish.
Knife - Used to mince garlic and ginger, and to cut the catfish.
Measuring spoons - Used to measure the sugar, fish sauce, oyster sauce, soy sauce, black pepper, and chili flakes.
Stirring spoon - Used to mix the marinade and caramel sauce, and to stir the fish while cooking.
Bruising tool - Used to bruise the lemongrass stalks to release their flavor.

Recipe variations

Use a different type of fish such as salmon, cod, or tilapia instead of catfish.
Add sliced onions or shallots to the marinade for extra flavor.
Experiment with different herbs and spices such as Thai basil, mint, or coriander seeds.
Add diced tomatoes or tomato paste to create a tangy twist.
For a spicier version, increase the amount of chili flakes or add sliced fresh chili peppers.
Include vegetables like bell peppers, carrots, or baby corn for added texture and color.
Make it vegetarian/vegan by substituting the fish with tofu or tempeh and using vegetarian/vegan alternatives to fish sauce and oyster sauce.
Try using coconut milk instead of water to create a creamy sauce.
Add a splash of lime juice or tamarind paste for a citrusy note.
For a smoky flavor, grill the marinated fish before simmering it in the caramel sauce.

Recipe overview

Cá Kho Tộ Sả is a classic Vietnamese dish that's full of flavor and a perfect choice for dinner. This recipe features tender catfish pieces marinated in a savory blend of ginger, garlic, and sauces, then simmered in a caramel sauce with the aromatic touch of lemongrass. The fish becomes incredibly tender and absorbs all the wonderful flavors from the sauce. The dish is completed with a garnish of fresh spring onions and cilantro. Expect a harmonious combination of sweet, salty, and umami flavors with a hint of heat if you opt for chili flakes. While the dish takes some time to cook, the process is straightforward and the result is a flavorful and hearty dish that's well worth the time. Serve your Cá Kho Tộ Sả with hot jasmine rice for a satisfying and delightful meal.

Common questions

Can I use a different type of fish?
Yes, you can use other types of fish such as catfish fillets, snakehead fish, or even salmon for this recipe.
Can I marinate the fish for less than 30 minutes?
Yes, you can marinate the fish for a shorter time if you're pressed for time. However, marinating for at least 30 minutes will allow the flavors to penetrate the fish more effectively.
Can I skip the caramel sauce?
The caramel sauce adds a rich and slightly sweet flavor to the dish. However, if you prefer a less sweet version, you can reduce the amount of sugar or omit it entirely.
Can I make this dish ahead of time?
Cá Kho Tộ Sả tastes even better the next day as the flavors continue to develop. You can make it ahead of time and reheat it before serving.
Can I freeze the leftovers?
Yes, you can freeze the leftovers of Cá Kho Tộ Sả. Allow it to cool completely, then transfer to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

Large heavy-bottomed pot - A pot with a sturdy base and thick walls is ideal for cooking the caramel sauce and simmering the fish.
Cutting board - Use a cutting board to prepare the catfish and chop the spring onions and cilantro for garnish.
Knife - A sharp knife will be needed to clean and cut the catfish, as well as mince the garlic and ginger.
Mixing bowl - Use a mixing bowl to combine the marinade ingredients and coat the catfish pieces.
Stirring spoon - A spoon or spatula will be helpful for stirring the caramel sauce and ensuring the fish is evenly cooked.
Measuring spoons - Use measuring spoons to accurately measure the sugar, fish sauce, oyster sauce, soy sauce, black pepper, and chili flakes.
Tongs - Tongs can be handy for gently turning the catfish pieces while cooking.
Bruising tool or mallet - Use a bruising tool or a mallet to gently bruise the lemongrass stalks, releasing their flavors.
Serving platter - Transfer the cooked Cá Kho Tộ Sả to a serving platter before garnishing and presenting it.

Origin stories

Cá Kho Tộ Sả is a beloved dish that originates from Vietnam, a country known for its rich culinary traditions that reflect its geographical and cultural diversity. This particular dish, with its aromatic lemongrass and tangy fish sauce, is most associated with the southern region of the country. Interestingly, the dish's name directly translates to "Fish Stewed in a Clay Pot with Lemongrass". "Cá" means fish, "Kho" means to stew or to braise, "Tộ" refers to the traditional clay pot in which the dish is cooked, and "Sả" is lemongrass. Cooking in a clay pot is a method that has been used in Vietnam for centuries, it provides a unique and even heat that many believe to enhance the flavors of the food. The dish is typically served with jasmine rice, and its balance of sweet, spicy, and sour flavors perfectly exemplifies the Vietnamese philosophy of harmonizing different flavors in a single dish.

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.

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