Vietnamese Caramelized Catfish (Cá Kho Tộ) (Edit recipe)

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Vietnamese caramelized catfish, or Cá Kho Tộ, is a Southern Vietnamese dish of bone-in catfish steaks gently braised with fish sauce, Vietnamese caramel sauce, coconut water, shallots, garlic, chili, and black pepper. The slow braise produces tender fish and a dark, glossy, savory-sweet sauce that remains loose enough to spoon over steamed rice. Serve Cá Kho Tộ with rice, vegetables, pickles, or Vietnamese sour soup for a traditional family-style meal.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

24

Serves: 4

Ingredients

Fish Marinade

2 lb Catfish, 900 g; about 1 inch (2.5 cm) thick
1.5 Tbsp Fish Sauce
0.5 Tbsp Shallot, Minced
2 tsp 21 Seasoning Salute - Trader Joe's
0.333 tsp Black Pepper
0.5 Tbsp Caramel Sauce

Braising Sauce

2 Tbsp Fish Sauce
0.5 Tbsp Caramel Sauce
0.5 Tbsp Sweet Chili Sauce
1 Tbsp Cane Sugar
0.75 cup Coconut Water
0.5 cup Water

Aromatics And Garnish

3 pieces Shallot, About 25 g; minced
4 cloves Garlic
4 Green Onion (Scallion)
5 pieces Chili Peppers
2 Tbsp Annatto oil
1 Black Pepper

Optional Clay Pot Lining

2 Cane Sugar, small sticks sugarcane
0.5 pieces Yellow Onion

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mince 3 shallots and 4 garlic cloves, cut the green onion whites into 1-inch (2.5 cm) sections, thinly slice the green tops, and smash 5 small chilies with the flat side of a knife.
Rinse the catfish steaks in diluted salt water, rinse again with diluted lime juice or brewed tea, drain thoroughly, and pat dry.
Coat the catfish with 1/2 tablespoon minced shallot, 2 teaspoons seasoning powder, 1/3 teaspoon black pepper, 1 1/2 tablespoons fish sauce, 1/2 tablespoon caramel sauce, and an optional pinch of MSG.
Heat 2 tablespoons neutral cooking oil in a wide skillet over medium heat and sear the catfish for about 1 minute per side, just until the surface firms, then transfer to a clean plate.
Split 2 small sugarcane sticks into thin strips and arrange them across the bottom of a clay pot, or use 1/2 yellow onion sliced 1 cm (1/2 inch) thick instead.
Arrange the seared catfish steaks over the sugarcane or onion lining in a single layer without stacking the pieces.
Heat 1 tablespoon oil in the same skillet and sauté the remaining shallot and garlic until fragrant, then add 2 tablespoons fish sauce, 1/2 tablespoon caramel sauce, 1/2 tablespoon chili sauce, 1 tablespoon sugar, 3/4 cup (180 ml) coconut water, 1/2 cup (120 ml) water, and any remaining fish marinade; bring the sauce to a boil.
Pour the braising sauce over the catfish until it almost covers the steaks, add the smashed chilies, bring to a gentle simmer, reduce the heat to low, cover, and braise for 10 minutes.
Remove the lid, gently flip each catfish steak once, add the green onion whites, and continue braising uncovered over low heat while occasionally spooning the sauce over the fish.
Braise for about 30 minutes total from the time the sauce reaches a boil, stopping when the liquid has reduced by about half and remains glossy but spoonable; finish with sliced green onions and ground black pepper.

Notes

Use bone-in catfish steaks about 1 inch (2.5 cm) thick so the pieces cook evenly and remain intact during braising. Arrange the fish in a single layer because stacked steaks cook unevenly and require more handling. Sear each side for about 1 minute before braising to firm the surface of the fish. Maintain a gentle simmer rather than a rolling boil to prevent the catfish steaks from breaking apart. Flip each steak only once and spoon the braising liquid over the fish during the remaining cooking time. Use coconut water rather than coconut milk because coconut water provides mild sweetness without making the braising sauce creamy. Stop reducing the sauce while it remains slightly loose because it continues to thicken as it cools. For a firmer texture and more concentrated flavor, let the first braise cool and gently reheat it before serving using the Vietnamese kho hai lửa method. Store the fish and sauce in a shallow airtight container in the refrigerator and consume within 3 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1293
Fat:	34 g
Carbohydrates:	32 g
Protein:	164 g
Cholesterol:	0 g
Sodium:	1357 mg
Fiber:	6 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.