SALMON STEAK IN CARAMEL SAUCE (VIETNAMESE CA KHO)
A typical Vietnamese rice dinner has a salty meat (thit kho) or fish dish (ca kho), plus a vegetables (blanched vegetables or stir fry) and clear broth soup. This dish is typical of the salty fish dish.
Provided by Nado2003
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 259.6, Fat 12.3, SaturatedFat 2.5, Cholesterol 66.9, Sodium 761.7, Carbohydrate 13, Sugar 12.9, Protein 23
VIETNAMESE-STYLE CARAMELIZED SALMON
This Vietnamese-style Caramelized Salmon features salmon prepared in a classic way. The fish is simmered with fish sauce and caramel sauce which gives it a delicious savory taste and beautiful color. Served with rice, this dish makes a very satisfying meal.
Provided by Sophie
Categories Main Dish
Time 55m
Number Of Ingredients 12
Steps:
- Sprinkle salt on both sides of the salmon steaks and set a side. (Note: 1/2 teaspoon of salt is the total amount to use for all the salmon steaks)
- Thinly slice shallot, ginger and tomatoes. Smash the garlic. Remove seeds from the bird's-eye chili. Set aside.
- In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see that a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan to combine (add 1/2 - 1 more tablespoon of water if the caramel sauce is too thick) and remove it from the stove. Set aside.
- In a pan over medium high heat, sear salmon steaks for 2-3 minutes each side or until golden. Transfer them to a plate.
- Place a pot that can fit all the salmon in a single layer on medium heat. Add oil and sauté shallots for a few seconds Add garlic and ginger and sauté for a few more seconds until fragrant. Arrange them to cover the bottom of the pot and place tomato slices on top. Place salmon steaks on top of the tomatoes.
- Add 1 1/2 cups of water or enough to cover the fish, add fish sauce, caramel sauce and bird's-eye chili and bring to a boil. Lower to a simmer (low - medium low heat). Sprinkle plenty of black pepper and simmer 10 minutes then gently flip the fish. You can taste the braising liquid and adjust to taste, but remember it will get saltier as we continue cooking and reduce the liquid further.
- Continue to simmer for 20-30 minutes, flip the fish one (or two) more time. Occasionally spoon the braising liquid over the salmon. If the liquid reduces too rapidly, you can add a little more water. In the last 5-10 minutes of cooking, watch closely because it may burn. The liquid will reduce, thicken like a sauce. Turn off the heat when there's just enough sauce to coat the bottom of the pot (or sooner if you prefer more sauce).
- Transfer salmon to a shallow serving bowl and sprinkle some more black pepper. Serve with rice.
Nutrition Facts : Calories 761 kcal, Carbohydrate 15 g, Protein 99 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 270 mg, Sodium 1402 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CA KHO RECIPE: VIETNAMESE BRAISED SALMON IN CARAMEL SAUCE
Even though I live in a 9-person household, over the years baby Aria and I have become the only ''omnivores''. I don't know if her taste buds will change over time and she'll copy her father's vegetarian diet, but for now, Aria enjoys meat and seafood. Last evening, I prepared a typical Vietnamese meal for ourselves called ''cá hoi kho nuoc dua'', which roughly translates to ''braised salmon simmered in coconut water''. As a cook and especially as a mom, I took such pleasure in watching her appreciate the meal I had prepared for her.The fish is cooked in a caramel sauce called ''nuoc màu'' (''colored water''), which is a ''savory'' sauce made of caramel where the boiling point of sugar was reached to add a brown color and to impart a slightly bitter aroma. The sauce is balanced with spicy, fresh red Thai chili peppers, ginger, nuoc mam (fish sauce), whole mint leaves and green onions. My favorite way to serve this ''cá kho'' dish is with steamed jasmine rice and blanched Vietnamese leafy greens. It's a healthy, nutritious and complete meal. Baby Aria loved it and I'm sure you will, too. If you'd like to start with a more inexpensive fish, you could prepare the same dish with catfish or mackerel.
Provided by Viki B
Yield 4
Number Of Ingredients 12
Steps:
- Ask your fishmonger to clean and prep 4 salmon steaks. Make sure they still have the skin on. Rinse thoroughly under running water. Place them in a deep dish. Barely cover with water and add lime juice. Mix well and let stand for about 5 minutes.
- Discard the water. Pat dry using paper towels. Sprinkle with red chili powder. Drizzle with a little oil. Marinate the fish for no more than 30 minutes.
- Use a wok with its matching lid. Add 3 tablespoons of canola oil. Once the oil is hot, add the onions. Cook the finely chopped onion for about 8 minutes until soft and nicely golden. Leaving as much oil as possible in the pan, transfer to a platter. Set aside.
- Pat the fish dry one more time. Using a brush, lightly coat the fish steaks with oil. In the same pan, add the minced garlic and cook until golden. Add the ginger and cook for 1-2 minutes until fragrant. Place the fish steaks. Pan-sear for a minute; flip the fish and sear the other side for an additional minute. Transfer the fish to a platter. Set aside. Wipe out the wok.
- Add the granulated sugar to the wok and continuously stir until it heats evenly and becomes an amber, dark-ish syrup. As soon as the color is reached, stop the cooking process with ½ cup warm water and the fish sauce, stirring constantly.
- Add the salmon to the caramel. Add the fried onions, red chiles, green onions and mint. Add water, just enough to barely cover the fish. Bring to a boil, then lower to a gentle simmer for about 15 minutes, depending on the size of the fish. Keep stirring every now and then (delicately flipping the fish occasionally and adding more sugar juice as it evaporates). Be careful; it's very delicate and flaky. Season with salt.
- Check the doneness of the fish (add another ½ cup of water and cook a bit longer if not fully cooked). The caramel-colored gravy should be thin. Season with salt and black pepper. Cook for an additional 10 minutes over low heat. Check doneness. Transfer to a serving platter.
- Serve with jasmine rice and blanched greens.
- Bon appétit!
CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)
This is an authentic Vietnamese fish dish. I have to admit that the first time I heard of fish with caramel sauce, I thought that it sounded like an awful combination! Boy, was I wrong! It is delicious and very unique-- the flavors actually work very well. Soooo good!
Provided by Sommer Clary
Categories Vietnamese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
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)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
Provided by angelcakes
Categories Catfish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2
More about "salmon steak in caramel sauce vietnamese ca kho recipes"
VIETNAMESE CARAMELIZED SALMON (CA HOI KHO) - COOKING …
From cooking-therapy.com
4.6/5 (23)Category Main CourseCuisine VietnameseCalories 321 per serving
SALMON AND GALANGAL SIMMERED IN CARAMEL SAUCE RECIPE …
From vietworldkitchen.com
Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED …
From hungryhuy.com
ROASTED SALMON WITH A CHEAT'S VIETNAMESE CARAMEL …
From food52.com
CARAMELIZED SALMON - CA KHO TIEU - CHATELAINE
From chatelaine.com
3.5/5 (6)Estimated Reading Time 1 minServings 2
VIETNAMESE BRAISED & CARAMELIZED CATFISH (CA KHO) — VICKY PHAM
From vickypham.com
CARAMEL-GALANGAL SALMON (CA KHO TO) RECIPE : SBS FOOD
From sbs.com.au
SALMON STEAK IN CARAMEL SAUCE (VIETNAMESE CA KHO) RECIPE
From pinterest.com
CA KHO TO – VIETNAMESE BRAISED FISH IN CLAY POT
From theravenouscouple.com
Cá KHO Tộ (VIETNAMESE BRAISED FISH) - WOK AND KIN
From wokandkin.com
CA KHO TO RECIPE (VIETNAMESE CLAY POT FISH WITH CARAMEL SAUCE)
From whats4eats.com
SALMON STEAK IN CARAMEL SAUCE (VIETNAMESE CA KHO) - PLAIN.RECIPES
From plain.recipes
VIETNAMESE FISH HOT POT (CA KHO TO) | FISH RECIPES - JAMIE OLIVER
From jamieoliver.com
SALMON STEAK IN CARAMEL SAUCE VIETNAMESE CA KHO RECIPES RECIPE
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love