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Vietnam · Home-style comfort food · Caramelized fish

Cá Kho Tộ — Vietnamese Caramelized Fish

Cá kho tộ is a beloved Vietnamese family dish of tender fish braised in a deeply savory, gently sweet caramel sauce with fish sauce, shallots, garlic and black pepper. Serve it with hot steamed rice to soak up the rich glaze.

AI-generated illustration of Vietnamese cá kho tộ caramelized fish steaks in a clay pot with scallions and red chilies

Illustrative AI-generated image. Traditional-inspired home recipe; regional variations exist and this version has not been independently kitchen-tested by Asian Table Atlas.

Prep: 20 minCook: 35 minTotal: 55 minServes: 4

Ingredients

  • 800 g (1¾ lb) catfish steaks or another firm fish, cut into thick portions
  • 3 tbsp fish sauce, divided
  • 2 tbsp sugar for caramel sauce
  • 1 tbsp sugar for seasoning, or to taste
  • 3 shallots, finely sliced
  • 4 garlic cloves, minced
  • ½ tsp freshly ground black pepper, plus more to finish
  • 2 tbsp neutral cooking oil
  • 180 ml (¾ cup) coconut water or plain water
  • 2–3 small red chilies, whole or sliced (optional)
  • 3 scallions, sliced, for garnish
  • Steamed jasmine rice, for serving

How to make cá kho tộ

  1. Pat the fish dry. In a bowl, gently coat it with 2 tbsp fish sauce, 1 tbsp sugar, half the shallots, half the garlic and black pepper. Refrigerate for 15–20 minutes while preparing the remaining ingredients.
  2. In a heavy, stovetop-safe clay pot or saucepan, heat 2 tbsp sugar with 1 tbsp water over medium heat. Swirl carefully until the syrup turns deep amber. Do not touch or taste the hot caramel.
  3. Carefully add oil and the remaining shallots and garlic; the caramel may sputter. Stir briefly until fragrant. If using a clay pot, follow its manufacturer's stovetop instructions and avoid sudden temperature changes.
  4. Arrange the marinated fish in a single layer. Add the marinade, remaining 1 tbsp fish sauce, coconut water and optional chilies. Bring to a gentle simmer; spoon the sauce over the fish rather than stirring vigorously.
  5. Cover partially and simmer gently for about 20–30 minutes, depending on fish thickness. Occasionally baste with sauce. The sauce should reduce to a glossy, savory-sweet glaze; add a splash of water if it thickens too quickly.
  6. Check that the fish reaches an internal temperature of 145°F (63°C), or that the flesh is opaque and separates easily with a fork. Taste the sauce and adjust with a little fish sauce, sugar or water if needed.
  7. Finish with sliced scallions and extra black pepper. Serve hot with steamed rice and, if desired, boiled vegetables or a light sour soup.

Tips for rich caramelized fish

Use thick fish steaks: They hold together during braising. Watch the caramel: Stop at a deep amber color before it burns. Simmer gently: Avoid stirring the fish aggressively, which can break the steaks. Reduce the sauce: A glossy glaze is the signature of a good cá kho tộ.

What to serve with cá kho tộ

Steamed jasmine rice, blanched leafy greens, cucumber and a bowl of Vietnamese sour soup (canh chua) are classic accompaniments.

Food safety: Fish should reach 145°F (63°C). Fish steaks may contain bones, so check carefully when serving children.

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