Ca Kho To (Vietnamese Caramelized Catfish)

4.61 from 28 ratings

Ca Kho To (Vietnamese Caramelized Catfish)

Ca Kho To is one of those dishes that feels simple at first glance, but delivers big, bold flavor in every bite. Tender pieces of fish are braised in a rich, caramelized sauce made with fish sauce, soy sauce and garlic, creating that signature balance of sweet, salty, and savory. Pan-braised until tender, it is best served with steamed rice to soak up every last drop of the sauce.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Vietnamese

Keyword: ca kho to, Vietnamese caramelized catfish

Servings: people

Calories: 135kcal

Author: Becca Du

Ingredients

1 lb catfish fillets cut into chunks
1 tsp dark soy sauce see note 1
2 ½ tbsp fish sauce
1 shallot minced
2 cloves garlic minced
2 tbsp light brown sugar see note 2
¼ cup coconut water see note 3
½ tsp black pepper
1 stalk green onions minced

US Customary - Metric

Instructions

Marinate catfish in the soy sauce and fish sauce for 10 minutes.
After the fish is done marinating, heat 1 tablespoon of oil in a small pan over medium heat. Add in the shallots and cook until shiny and translucent (about 30 seconds). Then add in the garlic and coconut sugar, and cook for another 30 seconds.
Add in the marinated catfish, the marinade, and the coconut water. Bring the liquid to a boil and lower the heat to a simmer.
Simmer for 20 minutes with the pan uncovered. Leaving the pan uncovered will let the fish braise and thicken the sauce at the same time.
After 20 minutes, flip over the fish and add in the green onions. Simmer for another 10 minutes. Spoon the sauce over the fish every 3 minutes. Once done, top it off with black pepper.
Serve over white rice and enjoy!

Notes

Substitute soy sauce with tamari to make this recipe gluten free. Dark soy sauce can also be substituted with regular soy sauce.
Light brown sugar can be substituted with dark brown sugar or coconut sugar.
Coconut water can be substituted with regular water.

Nutrition