Authentic Vietnamese Cá Kho Tộ Xào Recipe: A Flavorful Fish Delight

Ingredients

500 grams of catfish
2 tablespoons of fish sauce
2 tablespoons of sugar
2 tablespoons of caramel sauce
3 cloves of garlic, minced
1 tablespoon of minced ginger
2 bird's eye chili, chopped (optional)
1 lemongrass stalk, bruised
1 tablespoon of oil
1 small onion, chopped
1 cup of coconut water
Freshly ground black pepper to taste
2 green onions, chopped
Fresh cilantro for garnish

Steps and instructions

Clean the catfish and cut into thick slices. Marinate the fish with 1 tablespoon of fish sauce and black pepper for about 15 minutes.
While the fish is marinating, prepare the caramel sauce by dissolving sugar in a little bit of water over medium heat until it turns into a light brown color.
In a large clay pot or a deep pan, heat the oil and sauté the minced garlic, ginger, bird's eye chili, and chopped onion until fragrant.
Add the caramel sauce into the pot and mix it well with the sautéed ingredients.
Place the marinated fish into the pot and sear both sides. Add the bruised lemongrass stalk and remaining fish sauce.
Pour in the coconut water, cover the pot, and simmer over low heat for about 20 minutes or until the fish is cooked thoroughly and the sauce is reduced.
Remove from heat and sprinkle with chopped green onions and fresh cilantro before serving. The dish is best served with steamed jasmine rice.

Tools for making

Cutting board - Used for preparing and cutting the catfish and other ingredients.
Knife - Essential for slicing the catfish and chopping ingredients like garlic, ginger, and onion.
Clay pot or deep pan - The main cooking vessel for simmering the fish and sauce.
Spatula - Used for stirring and flipping the fish while cooking.
Measuring spoons - Required for accurately measuring the fish sauce, sugar, and other ingredients.
Garlic press - Optional, but can be used to mince the garlic more finely.
Bruising tool - Used to lightly crush the lemongrass stalk to release its flavors.
Chopping board - Used for chopping ingredients like onion, green onions, and cilantro.
Cooking oil brush - Used for brushing oil onto the pan or clay pot.

Recipe variations

Use different types of fish such as catfish, tilapia, or mackerel.
Add vegetables like sliced bell peppers, carrots, or bok choy for extra flavor and texture.
Replace the fish with chicken or pork for a meat variation.
Experiment with different herbs and spices such as basil, cilantro, or star anise to enhance the flavors.
For a spicier kick, add more chili peppers or chili paste.
Try using coconut milk instead of coconut water for a richer and creamier sauce.
For a vegetarian or vegan version, substitute the fish with tofu or tempeh and use vegetarian fish sauce.
To make it gluten-free, use gluten-free soy sauce or tamari instead of fish sauce and ensure the caramel sauce and other ingredients are gluten-free.

Recipe overview

Cá Kho Tộ Xào is a classic Vietnamese dish celebrated for its robust flavors and satisfying textures. This recipe features succulent catfish marinated in a savory fish sauce, then cooked in a rich caramel sauce with a hint of spice from bird's eye chilies. The addition of lemongrass adds an aromatic layer that ties everything together. The dish is finished off with a sprinkle of fresh green onions and cilantro, creating a beautiful blend of colors and flavors. Served with steamed jasmine rice, this dish is a comforting and delightful meal that will transport you to the heart of Vietnamese cuisine. Whether you're a seasoned cook or a novice in the kitchen, this recipe is straightforward and approachable, promising a rewarding experience and a delicious meal.

Common questions

Can I use a different type of fish for this recipe? Yes, you can use other firm white fish like cod or halibut as a substitute for catfish.
Is it necessary to use a clay pot? No, you can use a deep pan or skillet instead of a clay pot. Just make sure it has a tight-fitting lid.
Can I adjust the spiciness of the dish? Absolutely! You can add more or less chili according to your preference for spice.
Can I make the caramel sauce from scratch? Yes, you can make caramel sauce from scratch by heating sugar until it melts and turns into a light brown color. However, using pre-made caramel sauce or caramelized sugar is a quicker option.
Can I use coconut milk instead of coconut water? Coconut water is traditionally used for this recipe, but you can use coconut milk if you prefer a creamier consistency. Just adjust the amount according to your taste.

Serving dishes and utensils

Large clay pot - A large clay pot is ideal for cooking Cá Kho Tộ Xào as it helps to distribute heat evenly and adds a unique flavor to the dish.
Deep pan - If you don't have a clay pot, a deep pan can also be used to cook the dish.
Cutting board - A cutting board is needed for preparing the ingredients, such as mincing garlic, chopping onions, and slicing the catfish.
Knife - A sharp knife is necessary for cutting and slicing the ingredients.
Measuring spoons - Measuring spoons are useful for accurately measuring the fish sauce, sugar, and caramel sauce.
Spatula - A spatula is handy for flipping and searing the fish without breaking it apart.
Cooking spoon - A cooking spoon is needed for stirring the ingredients and sauce while cooking.
Bruising tool - A bruising tool, such as a pestle, is used to bruise the lemongrass stalk to release its flavor.
Stove or cooktop - A stove or cooktop is required for cooking the dish over heat.
Rice cooker or pot - A rice cooker or pot is needed for cooking steamed jasmine rice to serve with the dish.
Plates and bowls - Plates and bowls are necessary for serving the prepared Cá Kho Tộ Xào.
Chopsticks or forks - Either chopsticks or forks can be used for eating the dish.

Origin stories

An emblem of Vietnamese cuisine, Cá Kho Tộ is a beloved dish that graces the everyday family meal to festive gatherings. Its roots are humble, born out of the Mekong Delta region where fish was abundant. The people of this region, known for their ingenuity, came up with a method to preserve their bountiful catch. By caramelizing the fish with sugar and fish sauce, they found they could extend the fish's shelf life while also enhancing its flavor. This culinary innovation would become the hallmark of the dish we know today. Over time, Cá Kho Tộ has evolved, with each region adding their local touch, but its essence remains the same - a sweet, savory, and umami-rich dish that speaks of the resourcefulness and resilience of the Vietnamese people.

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.