Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
- Ready In:
- 1 1⁄2 lbs catfish or 1 1/2 lbs red snapper fillets, cut up into about 4 inch pieces
- 1⁄3 cup white sugar
- 1⁄4 cup fish sauce (preferably Three Crabs Brand)
- 4 shallots, thinly sliced
- 1 tablespoon chopped fresh chili pepper
- 2 slices ginger, julienned
- ground black pepper
- In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
- Remove pan from heat and stir the fish sauce into the caramel.
- It will smoke slightly.
- Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
- Stir in the shallots, chili and ginger.
- Add the fish in the caramel sauce and sprinkle with black pepper.
- Bring to a boil.
- Reduce the heat to low and cover the pan.
- Simmer for 30-45 minutes, turning the fish occasionally and carefully.
- Serve with rice.
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Very tasty. I thought it was very simple too. Took advise from multi-cultural and didn't use ginger but added coconut juice. I also added cherry tomatoes towards the end. I used Mackerel for the omega-3s. Served along with steamed white rice and baby bok choi. Next time I will add more heat. There WILL be a next time. Thanks.Reply