Authentic Vietnamese Cá Kho: Caramelized Braised Fish Recipe

Ingredients

2 lbs of catfish steaks
1/2 cup of caramel sauce
1 cup of coconut water
4 cloves of garlic, minced
1 inch of fresh ginger, thinly sliced
3 tablespoons of fish sauce
1 tablespoon of sugar
2 chili peppers, sliced
2 green onions, chopped
1 bunch of fresh cilantro, chopped
2 tablespoons of vegetable oil

Steps and instructions

In a large skillet, heat the vegetable oil over medium heat. Add the garlic and ginger, cook until fragrant.
Add the catfish steaks to the skillet, sear both sides until they turn golden brown. Remove from the skillet and set aside.
In the same skillet, add the caramel sauce, coconut water, fish sauce, sugar, and chili peppers. Stir well to combine.
Return the catfish steaks to the skillet, spooning some of the sauce over the fish. Cover and simmer for about 20 minutes, or until the fish is cooked through and the sauce has thickened.
Just before serving, sprinkle the chopped green onions and fresh cilantro over the fish.
Serve the Cá Kho with warm steamed rice.

Tools for making

Skillet - A large skillet will be needed to cook the catfish steaks and prepare the sauce.
Knife - A sharp knife will be needed to mince the garlic, slice the ginger, and chop the green onions and cilantro.
Cutting board - A cutting board will provide a surface for safely chopping and slicing ingredients.
Spoon - A spoon will be used for stirring the sauce and spooning it over the fish.
Cover - A cover or lid will be needed to cover the skillet while simmering the fish.

Recipe variations

Use different types of fish such as salmon, tilapia, or mackerel instead of catfish.
Add sliced onions or shallots to the skillet along with garlic and ginger for added flavor.
For a sweeter taste, add a tablespoon of honey to the caramel sauce mixture.
Make it spicier by adding more chili peppers or a teaspoon of chili flakes.
Add a splash of lime juice or tamarind paste for a tangy twist.
For a vegetarian or vegan option, substitute the fish with tofu or tempeh.
Experiment with different herbs and spices such as lemongrass, star anise, or turmeric to customize the flavors.
If you prefer a thicker sauce, mix in a tablespoon of cornstarch dissolved in water to the caramel sauce mixture.
Try using coconut milk instead of coconut water for a richer and creamier sauce.
For a gluten-free option, use tamari or gluten-free soy sauce instead of fish sauce.

Recipe overview

This delightful recipe for Cá Kho, a traditional Vietnamese dish, will transport your taste buds to the heart of Southeast Asia. Cá Kho is made by braising catfish steaks in a savory caramel sauce, giving it a unique taste that is both sweet and salty. The addition of coconut water adds a subtle sweetness and helps to tenderize the fish. As the dish simmers, it's infused with the flavors of garlic, ginger, and chili peppers, creating a flavorful sauce that pairs perfectly with warm steamed rice. The dish is topped with fresh green onions and cilantro, adding a burst of freshness to balance the rich flavors. This recipe takes about an hour to prepare and cook, but the delicious result is well worth the wait. Enjoy this hearty, flavorful, and satisfying dish that is sure to impress your family and friends!

Common questions

Can I use a different type of fish for this recipe? Yes, you can use other firm-fleshed fish like catfish, basa, or cod.
Can I use store-bought caramel sauce? Yes, you can use store-bought caramel sauce, but homemade caramel sauce will provide a more authentic flavor.
Can I substitute coconut water with coconut milk? Yes, you can substitute coconut water with coconut milk, but it will change the flavor and consistency of the dish.
Can I adjust the level of spiciness? Yes, you can adjust the level of spiciness by adding more or fewer chili peppers, or by removing the seeds for a milder taste.
Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. The flavors tend to develop and intensify over time.
Can I freeze the leftovers? Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

Skillet - A large skillet is needed to cook the catfish steaks and simmer the sauce.
Spatula - Use a spatula to flip and sear the catfish steaks in the skillet.
Knife - You will need a knife to mince the garlic, slice the ginger, and chop the green onions and cilantro.
Cutting Board - Use a cutting board to safely chop and prepare the ingredients.
Spoon - A spoon is necessary for stirring the sauce and spooning it over the fish.
Cover or Lid - You will need a cover or lid to simmer the fish in the skillet.
Rice Cooker or Pot - A rice cooker or pot is essential for cooking the steamed rice to serve with the Cá Kho.

Origin stories

Cá Kho, meaning "braised fish" in Vietnamese, is a traditional dish that hails from the Mekong Delta region. This area is known for its abundant freshwater fish, particularly catfish, which is a staple ingredient in many local cuisines. The usage of caramel sauce in this dish is a distinctive trait of southern Vietnamese cooking, reflecting the area's historical ties to sugar cane cultivation. Cooking fish in a sweet and savory caramel sauce, infused with the fragrant flavors of garlic and ginger, is a time-honored method passed down through generations. Cá Kho epitomizes the Vietnamese principle of balancing flavors, delivering a harmonic blend of sweet, salty, and spicy that is truly a delight for the palate.

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.