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Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To)

Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) created by Dianne L.

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:
50mins
Serves:
Units:

ingredients

directions

  • 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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@angelcakes
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@angelcakes
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"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."
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  1. Bryant N.
    Turned out better than I expected. No where near close to what my mom used to make but does the job!
    • Review photo by Bryant N.
    Reply
  2. rmarutter
    Excellent. Just introduced to Vietnam dishes and this one tastes just like the one I have enjoyed many times now. Was a bit salty so I added a little more sugar to balance it. Will become part of my repertoire.
    Reply
  3. stephanie s.
    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
  4. Dianne L.
    Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) Created by Dianne L.
    Reply
  5. Dianne L.
    Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) Created by Dianne L.
    Reply
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