Entree: Vietnam – Southern Vietnam – Cá Kho Tộ (Clay-pot caramelized braised fish in a savory-sweet coconut and fish sauce glaze)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1.5 lb (680 g) catfish fillets or firm white fish, cut into 1–2 inch (2–5 cm) pieces
- 3 tbsp (45 ml) neutral oil (vegetable or peanut)
- 6 tbsp (90 g) granulated sugar (for caramel)
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce or thin soy sauce (optional for color)
- 1 cup (240 ml) young coconut water or low-sodium chicken broth
- 4 large shallots, thinly sliced — about 4 oz (115 g)
- 4 cloves garlic, thinly sliced — about 0.7 oz (20 g)
- 2 stalks scallions, cut into 1-inch (2.5 cm) pieces — about 1.6 oz (45 g)
- 1–2 red chilies, sliced (optional)
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt (adjust with fish sauce)
- 2 tbsp (30 ml) rice wine or dry sherry (optional)
- 1 tbsp (15 ml) lime juice or vinegar (to taste)
- 2 tbsp (30 ml) water (extra for adjusting sauce)
- Fresh cilantro for garnish (optional)

Instructions

1. Pat the fish pieces dry and season lightly with 1/2 tsp (3 g) salt and 1/2 tsp (1 g) black pepper. Set aside.
2. In a small heavy saucepan or the clay pot over medium heat, add the oil and the granulated sugar. Stir constantly until the sugar melts and turns a deep amber caramel, about 4–6 minutes; watch carefully to avoid burning.
3. Immediately add 2 tbsp (30 ml) water to the caramel to stop cooking and create a glossy sauce, then carefully stir in the fish sauce and soy sauce (if using). Remove from heat briefly.
4. In the clay pot or a heavy-bottomed Dutch oven, layer half the sliced shallots and garlic on the bottom. Arrange the fish pieces on top. Scatter remaining shallots, garlic, and sliced chilies over the fish.
5. Pour the caramel-fish sauce mixture over the fish, then add the coconut water (or broth) and rice wine (if using). The liquid should come up about halfway on the fish; add a little more water if necessary.
6. Bring to a gentle simmer over medium-low heat, then reduce heat to low and cover. Simmer gently for 20–25 minutes, occasionally spooning sauce over the fish so the caramel penetrates evenly.
7. Uncover and increase heat slightly to reduce and thicken the sauce for 5–7 minutes until glossy; taste and adjust with lime juice or vinegar and additional salt or fish sauce as needed. Stir in the scallions and remaining 1/2 tsp (1 g) black pepper.
8. Garnish with cilantro if desired and serve hot straight from the clay pot with steamed jasmine rice.