cookingoVietnam
🇻🇳 A TASTE OF VIETNAM
Cá Kho Tộ (Caramelized Fish in Clay Pot).
A beloved family dish — fish simmered in a rich, savory-sweet caramel sauce with fish sauce, coconut water and black pepper. Served straight from the clay pot.
- Total time
- 50 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 9 ingredients ready
Let's make it.
4 stepsMake the caramel base
In a clay pot or heavy saucepan, melt sugar with a splash of water until it turns deep amber. Immediately add garlic and shallots.
6 min
Add fish & braise
Add fish pieces and coat in caramel. Pour in fish sauce and coconut water. Add chilies and pepper. Bring to a simmer.
5 min
Reduce the sauce
Simmer uncovered on low-medium heat for 25-35 minutes, gently turning fish once. The sauce should reduce to a thick, glossy coating.
30 min
Finish & serve
Taste and adjust seasoning. Sprinkle with black pepper and green onion. Serve hot with plenty of steamed rice.
3 min
Cooking Tips
The caramel (kho) is made by melting sugar until deep amber. Use coconut water instead of plain water for better flavor. The longer it simmers, the more the sauce reduces into a delicious glaze.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 420 kcal
- protein
- 34 g
- carbs
- 12 g
- fat
- 24 g
- fiber
- 0 g
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