🇻🇳 Vietnam recipe
Ca Kho To (Caramelized Fish)
A deeply savory southern Vietnamese home-style dish of catfish steaks braised in a clay pot with a dark caramel sauce made from coconut water and fish sauce, resulting in tender, mahogany-colored fish in a thick, intensely flavored glaze. It is the ultimate rice accompaniment.
Prep20 mins
Cook40 mins
Serves4
Difficultymedium
Ingredients
- 600 g catfish steaks, cut into 3 cm thick pieces
- 3 tbsp sugar (for caramel)
- 1 tbsp water (for caramel)
- 250 ml young coconut water
- 3 tbsp fish sauce
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 1 red bird's eye chili, whole
- 2 spring onions, cut into 3 cm lengths
- Steamed jasmine rice for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 28 g
- Carbs
- 10 g
- Fat
- 18 g
