Traditional Vietnamese Cá Kho Tộ Mắm Tôm Recipe

Ingredients

2 lbs of catfish steaks
1 cup of coconut caramel syrup
4 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
2 bird's eye chilies, chopped
1 cup of fish sauce
1 cup of shrimp paste
2 tablespoons of vegetable oil
1 cup of coconut water
4 tablespoons of sugar
2 green onions, chopped
Freshly ground black pepper to taste

Steps and instructions

Clean the catfish steaks and pat them dry with a paper towel.
Heat the vegetable oil in a large pan over medium heat.
Add the minced garlic, ginger, and chopped bird's eye chilies to the pan and sauté until fragrant.
Add the catfish steaks to the pan and sear both sides until golden brown.
In a separate bowl, combine the coconut caramel syrup, fish sauce, shrimp paste, and sugar.
Pour this mixture over the catfish in the pan.
Add the coconut water to the pan and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for about 45 minutes until the catfish is cooked through and the sauce has thickened.
Season with freshly ground black pepper to taste and garnish with chopped green onions before serving.

Tools for making

Cutting board - Used for cutting and preparing ingredients.
Knife - Essential for slicing and chopping ingredients.
Large pan - Used for searing and simmering the catfish.
Spatula - Used for flipping and turning the catfish steaks in the pan.
Bowl - Used for mixing and combining the sauce ingredients.
Measuring cup - For accurately measuring the coconut caramel syrup, fish sauce, and coconut water.
Measuring spoons - Used for measuring the minced garlic, ginger, sugar, and shrimp paste.
Paper towel - Used for patting dry the catfish steaks.

Recipe variations

Use different types of fish such as tilapia or mackerel instead of catfish.
Add vegetables like sliced onions, bell peppers, or carrots to the dish.
Experiment with different types of chilies or chili sauces for a spicier kick.
Try using other sweeteners like brown sugar or palm sugar instead of regular sugar.
Replace the coconut water with chicken or vegetable broth for a different flavor profile.
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.
Include additional spices like lemongrass, star anise, or cinnamon for more complexity.
Add a handful of fresh herbs like cilantro or Thai basil for a fragrant boost.
For a gluten-free version, ensure that the fish sauce and shrimp paste used are gluten-free brands.

Recipe overview

Cá Kho Tộ Mắm Tôm is a traditional Vietnamese dish featuring catfish steaks simmered in a savory concoction of coconut caramel syrup, fish sauce, and shrimp paste. This dish delivers a rich umami flavor that is perfectly balanced by the subtle sweetness from the coconut caramel syrup and the spiciness from the bird's eye chilies. The process involves searing the catfish to golden perfection before bathing it in the delectable sauce and letting it simmer until the flavors meld together. Served with a sprinkle of green onions and a dash of black pepper, it's a truly satisfying dish that will transport your taste buds to the heart of Vietnam. Get ready to immerse yourself in the process and enjoy the delightful flavors this dish has to offer.

Common questions

Can I use a different type of fish? Yes, you can use other types of firm white fish such as cod or halibut if you prefer.
Is it necessary to use coconut caramel syrup? Yes, coconut caramel syrup is a key ingredient in this recipe as it adds rich flavor and sweetness. If you cannot find it, you can make your own by caramelizing sugar and adding coconut milk.
Is shrimp paste necessary? Shrimp paste adds a unique umami flavor to the dish, but if you cannot find it or do not prefer it, you can omit it and still achieve a delicious result.
Can I adjust the spiciness? Absolutely! If you prefer a milder dish, you can reduce or omit the bird's eye chilies. Adjust the spiciness according to your taste preferences.
Can I make this recipe ahead of time? Yes, this dish actually tastes even better when made ahead of time and reheated. The flavors have time to meld together, making it more flavorful.
What can I serve with Cá Kho Tộ Mắm Tôm? Traditionally, this dish is served with steamed rice and pickled vegetables. The combination of the rich catfish and sauce with plain rice and tangy pickles creates a balanced and satisfying meal.

Serving dishes and utensils

Large pan - A large pan is needed to sear the catfish steaks and simmer the sauce.
Paper towel - Use a paper towel to pat dry the catfish steaks before cooking.
Bowl - A bowl is needed to mix the coconut caramel syrup, fish sauce, shrimp paste, and sugar.
Spatula - Use a spatula for flipping and turning the catfish steaks in the pan.
Cover - A cover is necessary to cover the pan and let the catfish simmer until cooked through.
Grinder - A grinder is useful for grinding freshly ground black pepper to season the dish.
Chopping board - A chopping board is needed for mincing the garlic, ginger, and chopping bird's eye chilies.
Knife - Use a knife for mincing garlic, ginger, and chopping bird's eye chilies.

Origin stories

Cá Kho Tộ Mắm Tôm, a rich and flavorful dish, has its roots deeply embedded in Vietnamese cuisine, specifically in the Southern regions. This dish showcases the harmonious blend of sweet, salty, and spicy flavors, reflecting the vibrant and diverse culinary culture of Vietnam. At its heart, Cá Kho Tộ Mắm Tôm is a testament to the resourcefulness of Vietnamese cooks who, with limited ingredients, have created a dish that is not only delicious but also deeply comforting. The use of catfish, commonly found in the Mekong Delta, and shrimp paste, a staple in Vietnamese kitchens, tell a tale of a people who respect their environment and make the most out of what it provides. This dish, simmered to perfection, is more than just a meal; it's a celebration of Vietnamese heritage and culinary resilience.

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.