Entree: Vietnam – Saigon / Ho Chi Minh City – Cá Kho Tộ (Caramelized braised fish in a clay pot with savory-sweet caramel and black pepper)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1.5 lb (700 g) catfish or firm white fish, cut into 1–1.5 inch (2.5–4 cm) chunks
- 3 tbsp (45 g) granulated sugar (for caramel)
- 2 tbsp (30 ml) neutral oil
- 4 shallots, thinly sliced
- 3 cloves (approx. 9 g) garlic, minced
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce or additional fish sauce if preferred
- 1 cup (240 ml) coconut water or water
- 1 tbsp (15 ml) fish sauce (for seasoning during braise)
- 1 tsp (5 g) freshly ground black pepper (plus extra to taste)
- 2 scallions, sliced (green parts) for garnish
- 2 small red chilies, sliced (optional)
- 1 tbsp (15 g) palm sugar or brown sugar (optional, to adjust glaze)
- 2 tbsp (30 ml) cooking oil (separate, for searing fish)

Instructions

1. Rinse fish pieces and pat dry. Lightly season with 1 tbsp fish sauce and 1/2 tsp black pepper; let rest 10 minutes.
2. Make caramel in the clay pot or a heavy-bottomed skillet: heat 3 tbsp sugar over medium heat, swirling gently until it melts and turns a deep amber color. Immediately add 2 tbsp oil and stir to combine (be careful, mixture will bubble).
3. Quickly add sliced shallots and minced garlic to the caramel and sauté 30–60 seconds until fragrant but not burned.
4. Increase heat to medium-high and add fish pieces in a single layer; sear 1–2 minutes per side to set the glaze, spooning caramel over fish.
5. Add 3 tbsp fish sauce, 2 tbsp soy sauce (or additional fish sauce), and 1 cup coconut water, pouring gently so fish remains coated. Bring to a simmer.
6. Reduce heat to low, cover, and braise gently 20–25 minutes, occasionally spooning sauce over the fish. If sauce reduces too quickly, add a splash more water or coconut water.
7. Taste and adjust seasoning with up to 1 tbsp palm sugar (for sweetness) and 1 tbsp fish sauce, and finish with 1 tsp freshly ground black pepper. Uncover and simmer 2–3 minutes more to thicken the sauce to a glossy glaze.
8. Garnish with sliced scallions and chilies and serve hot with steamed jasmine rice.