Cá Kho: Vietnamese Caramelized Catfish
Cá Kho, or Vietnamese Caramelized Catfish, is a beloved and iconic dish known for its rich, complex flavors. This savory, sweet, and slightly spicy stew features tender catfish slowly simmered in a dark, glossy caramel sauce. It is a comforting staple in Vietnamese family meals, typically served with steamed jasmine rice.
Ingredients
- 500 g catfish fillets or steaks cut into 2-inch pieces
- 2 tbsp sugar for caramel
- 2 tbsp water for caramel
- 3 tbsp fish sauce divided
- 1 tbsp sugar for marinade and sauce
- 1 tsp black pepper freshly ground
- 2 cloves garlic minced
- 1 shallot minced
- 1 bird's eye chili thinly sliced optional
- 0.5 cup hot water or coconut water optional
- 2 tbsp vegetable oil
Instructions
- Pat the catfish pieces dry. In a bowl, combine catfish with 1 tbsp fish sauce, 1 tbsp sugar, 0.5 tsp black pepper, minced garlic, and minced shallot. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- To make the caramel sauce (nước màu), heat a heavy-bottomed pot or clay pot over medium heat. Add 2 tbsp sugar and 2 tbsp water. Cook, stirring occasionally, until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
- Quickly add the marinated catfish to the caramel. Gently stir to coat the fish evenly. Be careful of splattering hot caramel.
- Add the remaining 2 tbsp fish sauce, the sliced bird's eye chili (if using), and the remaining 0.5 tsp black pepper. If the sauce seems too thick, add 0.5 cup hot water or coconut water.
- Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the fish is tender and the sauce has thickened to a rich, glossy consistency. Stir very gently every 10-15 minutes to prevent sticking.
- Taste and adjust seasoning if needed. The sauce should be a balance of savory, sweet, and a touch of spicy. Garnish with fresh black pepper, green onions, or cilantro.
- Serve the Cá Kho hot with steamed jasmine rice.
Notes
For an authentic touch, use a clay pot (nồi đất) for simmering. Do not overcrowd the pot; if cooking a larger batch, use a wider pot or cook in two batches. Adjust the amount of chili and black pepper to your preferred spice level. Serve hot with steamed jasmine rice and fresh herbs like cilantro or scallions.