Ca Kho To Vietnamese Caramelized Fish Recipes

Cá KHO Tộ (VIETNAMESE BRAISED FISH)

Steps:

• Combine the fish with the sugar, chicken bouillon powder, pepper, fish sauce and oil as well as half of the garlic and red shallots. Let it marinate for a minimum of 20 minutes.
• To make the caramel, heat up a claypot on low heat and add the oil and sugar in. Let it brown and stir in the remaining aromatics for 10 seconds.Note: Work VERY quickly with the sugar because it will burn if left on the heat for too long.
• Add the remaining garlic and red shallots to cook for 20 seconds, then pour in the coconut water and turn the heat up to high.
• Add the fish in and let it simmer for 30 seconds, then gently flip it over to coat the sauce on the other side. Pour the remaining marinade over it.
• Let the fish braise on a low-medium heat for 1 hour or until soft with the lid partially on. The sauce should be slightly thick and sticky when it's done. If you plan to add chili, you can put it in now.Tip: Scoop the sauce onto the fish every 15 minutes to make sure every part is covered.
• Garnish with spring onions and serve immediately with hot rice!

Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH

Steps:

• Generously salt fish and rinse under water to clean it. Set aside to dry.
• Add oil to a pan and saute garlic over medium heat until lightly browned.
• Layer onion on top, then the fish, evenly spaced.
• Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
• Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
• Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
• Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
• Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.

VIETNAMESE BRAISED & CARAMELIZED CATFISH (Cá KHO)

Steps:

• Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
• In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
• Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
• Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
• Top with green onions and black pepper when ready to serve.

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

Steps:

• In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
• Remove pan from heat and stir the fish sauce into the caramel.
• It will smoke slightly.
• Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
• Stir in the shallots, chili and ginger.
• Add the fish in the caramel sauce and sprinkle with black pepper.
• Bring to a boil.
• Reduce the heat to low and cover the pan.
• Simmer for 30-45 minutes, turning the fish occasionally and carefully.
• Serve with rice.

CA KHO TO (VIETNAMESE CARAMELIZED FISH)

Steps:

• Place the oil and sugar in a 1-quart clay pot or dutch oven and heat over moderate heat.
• When the mixture begins to turn light yellow, add the garlic and stir until it turns dark golden (but not black), about 3 to 4 minutes. Add the water and fish sauce and bring to a boil.
• Add the catfish and turn the pieces so they are evenly coated. Simmer until the fish is done and the sauce is thickened, about 12 to 15 minutes.
• Remove the clay pot from the heat and garnish with scallions, cilantro, and black pepper. Serve immediately from the clay pot.

CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)

Steps:

• In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
• In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.