Vietnamese·non-vegetarian·medium

Caramelized Clay Pot Fish (Ca Kho To)

Name: Caramelized Clay Pot Fish (Ca Kho To)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600g fish steaks (such as catfish or salmon); 3 tbsp sugar; 2 tbsp fish sauce; 2 shallots, minced; 3 cloves garlic, minced; 1 tsp black pepper; 200ml coconut water; 1 tbsp vegetable oil; 2 scallions, sliced; 1 fresh red chili, sliced (optional)

If you've ever wandered through a Vietnamese market at dawn, you've seen the clay pots bubbling with dark, glossy caramel and fish. That's ca kho to—a dish that defines home for many. The fish steaks simmer slowly in a sweet-salty caramel infused with garlic, shallots, and fish sauce until they're tender and glazed. The aroma of caramelizing sugar and pungent fish sauce fills the kitchen, promising a meal that's both comforting and exciting. Serve it with steamed rice and pickled vegetables, and you'll understand why this dish is a staple in every Vietnamese home. The contrast of textures—firm fish, sticky caramel, and fresh herbs—is simply irresistible.

50 min(prep 15 + cook 35)

4 servings

380 kcal

Ingredients

fish steaks (such as catfish or salmon)600g
sugar3 tbsp
fish sauce2 tbsp
shallots, minced2
garlic, minced3 cloves
black pepper1 tsp
coconut water200ml
vegetable oil1 tbsp
scallions, sliced2
fresh red chili, sliced (optional)1

Directions

1
Pat the fish steaks dry with paper towels and season with half the black pepper. Set aside.
2
In a small bowl, mix sugar with 1 tbsp water. Heat a clay pot or heavy-bottomed skillet over medium heat. Add the sugar mixture and cook, swirling occasionally, until it turns a deep amber caramel, about 3-4 minutes. Be careful not to burn it.
3
Carefully add the fish steaks to the caramel, turning to coat both sides. Cook for 2 minutes per side to seal in the flavors.
4
Add the shallots, garlic, fish sauce, remaining black pepper, and coconut water. Bring to a gentle simmer. Cover and cook for 20-25 minutes, turning the fish once halfway, until the fish is tender and the sauce has thickened and reduced to a glaze.
5
Meanwhile, heat vegetable oil in a small pan and sauté the scallions and chili (if using) for 30 seconds until fragrant. Sprinkle over the fish before serving.
6
Serve hot with steamed jasmine rice and pickled vegetables.

#vietnamese #caramel #fish #claypot #comfort-food

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