Cá Kho Tộ (Caramelized Clay Pot Fish)
Local name: Cá kho tộ
In short: Catfish steaks simmered in a clay pot with a dark caramel and fish sauce glaze, black pepper, chili and coconut water until sticky, salty and sweet. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Resting
- 15 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Cá kho tộ is the dish that says home cooking in southern Vietnam: fish braised in a small clay pot (tộ) until the sauce turns dark, glossy and salty-sweet. The key is the caramel, made from sugar cooked to a deep amber, which is then loosened with fish sauce and coconut water. Plenty of black pepper and a sliced chili add warmth. Serve it with plain steamed rice, boiled greens and a sour soup such as canh chua.
Instructions
- Pat the fish dry. Toss it with 1 tablespoon of the fish sauce and the pepper, and leave for 15 minutes.
- Make the caramel: put the sugar and water in a small heavy pot over medium heat. Do not stir, but swirl the pot now and then, until the syrup turns deep amber, 5 to 7 minutes. Off the heat, carefully add 3 tablespoons of the coconut water, since it will spit.
- Heat the oil in a clay pot or wide, heavy pan. Cook the shallots and garlic for 1 minute until fragrant. Add the caramel, the rest of the coconut water and the remaining 2 tablespoons of fish sauce, and bring to a simmer.
- Lay the fish in a single layer and spoon the sauce over it. Simmer uncovered for 12 to 15 minutes, turning once, until the fish is cooked through (63°C / 145°F) and the sauce is thick and syrupy.
- Add the chili and cook for 2 minutes more, spooning the sauce over the fish.
- Finish with plenty of black pepper and the spring onions. Serve hot with steamed rice.
Tips
- Watch the caramel closely, because it goes from amber to bitter in seconds. If it turns black, start again. Add the coconut water slowly, since the hot sugar spatters.
- Add a few pork belly pieces with the fish for the richer cá kho thịt version. The dish tastes even better the next day, reheated gently.
Questions and answers
What fish is best for cá kho tộ?
Catfish is classic because it stays moist in a long braise. Snakehead, mackerel, cod and thick tilapia steaks also work well.
Can I use a regular pan instead of a clay pot?
Yes. Use a heavy, wide pan and keep the heat low. A clay pot just holds heat gently and evenly.
Can I make cá kho tộ ahead of time?
Yes. It keeps for 3 days in the fridge and the flavor deepens. Reheat gently with a splash of water so the sauce does not catch.
How long does it take to make Cá Kho Tộ (Caramelized Clay Pot Fish)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Cá Kho Tộ (Caramelized Clay Pot Fish)?
About 300 kcal per serving, with 26 g of protein, 17 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 17 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
