Ca Kho To (Vietnamese Caramelized Catfish)

Vietnam is famous for its delicious cuisine, known for striking the perfect balance between flavors and textures. One iconic dish is Cá Kho Tộ, or Vietnamese Caramelized Catfish, which combines sweet, salty, and savory notes into a rich and satisfying meal. With a luscious caramelized glaze and tender, flavorful fish, it’s no wonder this dish is a beloved staple. In this post, I’ll walk you through the recipe for this classic Vietnamese favorite so you can bring a taste of Vietnam to your own kitchen.

Ingredients:

• 1 lb catfish fillets, cut into chunks
• 1 tsp dark soy sauce (see note 1)
• 2 ½ tbsp fish sauce
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tbsp light brown sugar (see note 2)
• ¼ cup coconut water (see note 3)
• ½ tsp black pepper
• 1 stalk green onions, minced

Directions:

1. Marinate the Fish: Start by marinating the catfish in the dark soy sauce and fish sauce for about 10 minutes. This brief marinade allows the fish to soak up the salty, umami flavors of the sauces, enhancing its taste.
2. Prepare the Aromatics: In a small pan, heat 1 tablespoon of oil over medium heat. Add the minced shallots and cook until they become translucent and shiny (approximately 30 seconds). Add in the minced garlic and light brown sugar, stirring continuously for another 30 seconds. This step releases the aromatics’ natural flavors and caramelizes the sugar, giving the dish its signature sweet and savory base.
3. Combine with Fish and Simmer: Now, add the marinated catfish, including the leftover marinade, to the pan. Pour in the coconut water, which adds a subtle sweetness to balance the flavors. Bring the liquid to a boil, then reduce the heat to a simmer. Allow the fish to simmer for about 20 minutes, uncovered. This method braises the fish while thickening the sauce.
4. Add the Green Onions: After 20 minutes, carefully flip the fish over and add the minced green onions. Simmer for another 10 minutes, spooning the sauce over the fish every few minutes to ensure it’s well-coated.
5. Finish and Serve: Once the fish is tender and the sauce is thick and glossy, sprinkle some black pepper on top. Serve the caramelized catfish over a bed of white rice, and enjoy the medley of flavors in each bite!

Notes:

1. Dark Soy Sauce: This ingredient is crucial for giving the fish its rich, deep color and enhances the umami profile of the dish.
2. Light Brown Sugar: You can substitute light brown sugar for coconut sugar, as both provide the necessary sweetness for caramelization.
3. Coconut Water: This adds a natural sweetness that makes the sauce smoother and more balanced.

Recipe Summary:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Calories: 300 kcal
• Servings: 4

Final Thoughts:

The delightful harmony of flavors in Cá Kho Tộ will transport you straight to the bustling streets of Vietnam. It’s a dish that’s perfect for cozy family dinners or whenever you’re craving something truly comforting. With a handful of simple ingredients and straightforward preparation, this dish will become a cherished favorite. So grab your apron, start cooking, and experience Vietnamese culinary magic firsthand!