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Easy Vietnamese ca kho to recipe with caramelized fish, scallions, chile, and jasmine rice
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Vietnamese Cà Kho Tộ: Caramelized Fish for a Fast Supper

This streamlined Cà Kho Tộ is a Vietnamese-style caramelized fish dinner made in one skillet or clay pot. Firm fish simmers gently in a glossy sauce of homemade caramel, fish sauce, garlic, shallot, and coconut water.
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 4

Ingredients

  • 1 1/2 pounds 680 g catfish fillets, cut into 2-inch (5-cm) portions, or firm white fish such as cod
  • 2 tablespoons 25 g granulated sugar
  • 1 tablespoon 15 ml water
  • 1/2 cup 120 ml coconut water or water
  • 2 tablespoons 30 ml fish sauce
  • 1 tablespoon 15 ml low-sodium soy sauce
  • 1 tablespoon 15 ml neutral cooking oil
  • 1 small shallot finely chopped (about 1/3 cup or 45 g)
  • 3 garlic cloves finely chopped (about 1 tablespoon or 9 g)
  • 1 teaspoon 2 g freshly ground black pepper
  • 2 scallions thinly sliced (about 1/3 cup or 30 g)
  • 1 small Thai chile thinly sliced, optional (about 1/6 ounce or 5 g)
  • 3 cups 480 g cooked jasmine rice, for serving

Instructions

  • Pat the fish dry with paper towels. In a measuring cup, stir together the coconut water, fish sauce, soy sauce, and black pepper. Set the sauce mixture near the stove.
  • Set a wide clay pot, heavy skillet, or shallow Dutch oven over medium heat. Add the sugar and water. Let the sugar cook without stirring until it melts and turns a deep amber color, about 4 to 5 minutes; gently swirl the pan if needed.
  • Lower the heat. Carefully pour in the coconut water mixture, standing back because the caramel will bubble vigorously. Stir until any hardened caramel dissolves. Add the oil, shallot, and garlic.
  • Arrange the fish in a single layer in the sauce. Bring the liquid to a gentle simmer, spooning sauce over the fish. Cover and cook for 7 minutes.
  • Use a thin spatula to turn the fish carefully. Uncover and simmer for 5 to 7 minutes more, occasionally spooning the sauce over the fish, until the fish flakes easily and reaches 145°F (63°C) in the thickest piece. The sauce should be glossy and lightly thickened.
  • Scatter with scallions and optional chile. Serve hot with cooked jasmine rice and spoon the caramelized sauce over each portion.