Ca Kho To Vietnamese Fish In Caramel Sauce Recipes

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.

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.

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.

SALMON STEAK IN CARAMEL SAUCE (VIETNAMESE CA KHO)

Steps:

• Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high.
• Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.
• Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds.
• Add fish sauce and fresh cracked pepper. Stir.
• Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
• Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin.
• Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
• Serve immediate with steamed white rice. The sauce is good on the 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.