Authentic Vietnamese Cá Kho Tộ Hấp Recipe

Ingredients

2 lb Catfish steak
1/2 cup Caramel Sauce
2 tablespoons Fish Sauce
2 tablespoons Sugar
3 cloves Garlic, minced
1 small Onion, thinly sliced
1 Chili pepper (optional)
1/2 teaspoon Black pepper
2 cups Coconut Juice
2 tablespoons Vegetable oil
2 tablespoons Spring onions, chopped
2 tablespoons Fried shallots
2 tablespoons Fresh cilantro, chopped

Steps and instructions

First, clean and rinse the catfish steaks thoroughly and then pat them dry with a kitchen towel.
Marinate the catfish with caramel sauce, fish sauce, sugar, minced garlic, sliced onion, chili pepper (if using), and black pepper. Allow it to marinate for at least 30 minutes or up to an hour for deeper flavors.
In a large pan, heat the vegetable oil over medium heat. Add the marinated catfish and sear each side until they turn golden brown. This should take around 3-5 minutes per side.
After searing the fish, pour in the coconut juice and bring it to a simmer. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the fish is cooked thoroughly and the sauce has reduced.
Transfer the cooked fish with sauce into a clay pot, also known as a "Tộ". If you don't have a clay pot, a deep pan or a casserole dish would work just as well.
Place the clay pot on the stove over low heat, let it simmer for about 5-10 minutes until the sauce thickens a bit more.
Finally, garnish the dish with chopped spring onions, fried shallots, and fresh cilantro before serving. Serve hot with steamed rice for a complete meal.

Tools for making

Cutting board - To prepare and chop the ingredients.
Knife - For cutting and slicing the catfish, garlic, onion, and chili pepper.
Large pan - To sear the catfish steaks.
Clay pot or deep pan - To cook the catfish with the sauce.
Stove - To heat and cook the ingredients.
Kitchen towel - To pat the catfish steaks dry.
Spatula - For flipping and searing the catfish.
Measuring spoons - To accurately measure the fish sauce, sugar, and black pepper.

Recipe variations

Use different types of fish such as basa, salmon, or tilapia instead of catfish.
Add diced pineapple or slices of tamarind for a tangy twist.
Experiment with different herbs and spices like lemongrass, ginger, or star anise to enhance the flavors.
For a spicier version, add more chili peppers or incorporate chili paste into the marinade.
Make it vegetarian by substituting the fish with tofu or tempeh.
Try using brown sugar or palm sugar instead of regular white sugar for a different sweetness profile.
Add vegetables such as bell peppers, carrots, or eggplants to make it a one-pot meal.
Replace coconut juice with coconut milk for a creamier sauce.
For a gluten-free option, use tamari or gluten-free soy sauce instead of fish sauce.

Recipe overview

Cá Kho Tộ Hấp, also known as Vietnamese Clay Pot Fish, is a delightful dish packed with flavors that are sure to satisfy your palate. The recipe involves marinating catfish steaks in a savory mixture of caramel sauce, fish sauce, and spices, then simmering it in coconut juice until the fish is tender and the sauce has reduced into a thick, rich gravy. The dish is typically served in a clay pot, or "Tộ", which not only retains heat but also enhances the flavors of the dish. The process of making Cá Kho Tộ Hấp is fairly straightforward and requires a few simple steps. It's a perfect dish to serve with steamed rice for a hearty lunch or dinner. By following the steps in this recipe, you will be able to create a delightful Vietnamese dish that your family and friends will absolutely love. Enjoy the process and the delicious result!

Common questions

Can I use a different type of fish?
Yes, you can use other types of firm white fish such as basa or tilapia as a substitute for catfish.
Can I make the caramel sauce at home?
Yes, you can make caramel sauce at home by heating sugar in a saucepan until it melts and turns amber in color. However, store-bought caramel sauce works well too.
Can I adjust the level of spiciness?
Absolutely! If you prefer a milder dish, you can omit the chili pepper. For those who enjoy spiciness, you can add more chili pepper or even some chili flakes.
Can I cook this dish in advance?
Yes, you can cook the fish in advance and reheat it when ready to serve. Just make sure to store it in an airtight container in the refrigerator. The flavors tend to deepen when the dish is allowed to sit for a little while.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 2-3 months. Ensure they are stored in a freezer-safe container or bag. Thaw in the refrigerator before reheating.

Serving dishes and utensils

Cutting board - A sturdy cutting board to prepare and slice the ingredients.
Knife - A sharp knife for cutting the catfish and chopping the garlic, onion, and cilantro.
Large pan - A large pan to sear the catfish steaks.
Clay pot or deep pan - A clay pot or deep pan for transferring and simmering the cooked fish with sauce.
Kitchen tongs or spatula - Kitchen tongs or a spatula for flipping and handling the catfish steaks while searing.
Measuring spoons - Measuring spoons to accurately measure the fish sauce, sugar, and black pepper.
Kitchen towel - A kitchen towel for patting the catfish steaks dry.

Origin stories

Cá Kho Tộ is a quintessential Vietnamese dish, hailing from the southern regions of the country. This region is known for its abundant rivers and canals, providing a plentiful supply of freshwater fish, including catfish. The dish exhibits the traditional Vietnamese style of cooking, which often involves quick stir frying or slow simmering to keep the food moist and flavorful. Cá Kho Tộ, specifically, is typically cooked in a clay pot, which is believed to impart a unique, earthy flavor to the dish. The caramel sauce used in the dish is also another characteristic of Southern Vietnamese cuisine, signifying the region's fondness for the sweet and savory flavor profile. This dish is often served during gatherings and celebrations, symbolizing abundance and prosperity. The simplicity of its ingredients, combined with the depth of its flavors, truly embodies the essence of Vietnamese culinary heritage.

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.