Authentic Vietnamese Cá Kho Tộ Xả Ớt Recipe: Spicy Lemongrass Clay Pot Fish

Ingredients

600g Catfish or any firm white fish, cut into steaks
2 tablespoons Vegetable Oil
3 tablespoons Sugar
2 cloves of Garlic, minced
2 stalks Lemongrass, finely chopped
2 Red Chilies, finely chopped
4 tablespoons Fish Sauce
2 tablespoons Soy Sauce
1 tablespoon Oyster Sauce
400ml Coconut Water
2 Green Onions, sliced
1 teaspoon Black Pepper
Fresh Coriander, for garnish
Steamed Rice, to serve

Steps and instructions

First, clean the fish steaks and pat dry.
Place a heavy-bottomed pot on medium heat and add the vegetable oil.
Add the sugar to the pot and stir until the sugar melts and forms a caramel color.
Add the minced garlic, chopped lemongrass, and chopped red chilies to the pot. Stir for a minute until fragrant.
Add the fish steaks to the pot and sear both sides until they are slightly golden.
Combine the fish sauce, soy sauce, and oyster sauce in a bowl. Pour this mixture over the fish in the pot.
Pour the coconut water into the pot. The fish should be just covered with liquid. If necessary, add a bit more coconut water or water.
Bring the pot to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes.
Uncover the pot, sprinkle the sliced green onions and black pepper over the fish, and let it simmer for another 10 minutes, or until the sauce has thickened to your liking.
Garnish with fresh coriander before serving with steamed rice.

Tools for making

Heavy-bottomed Pot - A pot with a thick and sturdy bottom to ensure even heat distribution and prevent burning.
Knife - A sharp knife for cutting the fish, garlic, lemongrass, and chilies.
Cutting Board - A cutting board to safely chop and prepare the ingredients.
Bowl - A bowl for mixing the fish sauce, soy sauce, and oyster sauce together.
Spatula or Tongs - A spatula or tongs for flipping and handling the fish steaks while cooking.
Measuring Spoons - Measuring spoons to accurately measure the sugar, minced garlic, fish sauce, soy sauce, and oyster sauce.
Ladle - A ladle for scooping the sauce over the fish during cooking.

Recipe variations

Use chicken thighs or pork belly instead of fish for a different protein option.
Add sliced onions and bell peppers for added flavor and texture.
Replace coconut water with coconut milk for a richer and creamier sauce.
Try using different types of fish such as salmon or cod.
Add a tablespoon of tamarind paste for a tangy twist.
For a spicier version, increase the amount of red chilies or add a teaspoon of chili flakes.
Experiment with different herbs and spices such as basil, mint, or ginger.
For a vegetarian/vegan option, substitute the fish with tofu or tempeh and use vegetarian oyster sauce and soy sauce.
If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the pot during the last few minutes of simmering.
Add vegetables like bok choy, carrots, or eggplant to make it a more substantial one-pot meal.

Recipe overview

Cá Kho Tộ Xả Ớt, or Vietnamese Caramelized Fish with Lemongrass and Chili, is a classic dish that will bring a delightful combination of sweet, salty, and spicy flavors to your table. This dish uses catfish, or any firm white fish, which is simmered in a rich and fragrant sauce made from caramelized sugar, fish sauce, soy sauce, lemongrass, and chili. The result is a beautifully glazed fish with a deep and complex flavor profile. Coconut water is added to bring a subtle sweetness and further enhance the flavor. This dish is then garnished with fresh coriander and served with steamed rice to balance out the flavors. The recipe might seem complex at first glance, but it's quite straightforward and the end result is definitely worth the effort. So, get ready to embark on a culinary adventure to Vietnam right in your own kitchen!

Common questions

Can I use a different type of fish for this recipe? Yes, you can use any firm white fish for this recipe.
What can I serve with Cá Kho Tộ Xả Ớt? Cá Kho Tộ Xả Ớt is traditionally served with steamed rice.
Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by adding more or fewer red chilies according to your preference.
How long does it take to cook the fish? The fish usually simmers for about 20-30 minutes until it is cooked through and tender.
Can I make this dish ahead of time? Yes, you can make this dish ahead of time and reheat it before serving. The flavors tend to develop and intensify when the dish is refrigerated overnight.
Can I freeze the leftovers? Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw and reheat before serving.

Serving dishes and utensils

Pot - A heavy-bottomed pot is ideal for simmering the fish and sauce.
Knife - A sharp knife is necessary for cutting the fish into steaks and mincing garlic.
Chopping Board - A chopping board provides a stable surface for cutting ingredients.
Bowl - A bowl is needed for combining the sauces before adding them to the pot.
Serving Dish - A serving dish is used to present the cooked Cá Kho Tộ Xả Ớt.
Spoon or Ladle - A spoon or ladle can be used to serve the fish and sauce.
Rice Cooker or Pot - A rice cooker or pot is necessary for cooking steamed rice to accompany the dish.

Origin stories

Cá Kho Tộ Xả Ớt, a traditional Vietnamese dish, encapsulates the essence of Vietnamese cuisine with its blend of sweet, salty, and spicy flavors. This dish is an everyday staple in Vietnamese households and has a longstanding history. It reflects the Vietnamese philosophy of "yin and yang" in food, balancing the rich, fatty taste of the fish (yang) with the lighter, sweet and sour taste of the sauce (yin). But there's another layer to this dish - it serves as a humble reminder of Vietnam's past when the country was primarily agrarian. Fish was abundant and easily accessible, and thus became a primary source of protein. Preserving fish in a caramelized sauce was a common technique, allowing the fish to be kept for longer periods. Each time Cá Kho Tộ Xả Ớt is prepared, it's like a nod to the resourcefulness and resilience of the Vietnamese ancestors.

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.