Entree: Vietnam – Northern Vietnam – Ca Kho To (Vietnamese caramel-braised fish cooked in a savory-sweet sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) firm white fish (catfish or cod), cut into 1–1.5 inch (2.54 to 3.81 cm) pieces
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 3 tbsp (45 g) granulated sugar
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1/2 cup (120 ml) warm water
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 tbsp (30 ml) rice wine or dry sherry (optional)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 scallions, cut into 1-inch (2.5 cm) lengths
- 1 small hot chili, sliced (optional)
- 1 tsp (5 ml) lime juice (optional, to brighten)
- clay pot or heavy-bottomed skillet (no measurement)

Show original ingredient measurements

- 1 lb (450 g) firm white fish (catfish or cod), cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 3 tbsp (45 g) granulated sugar
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1/2 cup (120 ml) warm water
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 tbsp (30 ml) rice wine or dry sherry (optional)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 scallions, cut into 1-inch (2.5 cm) lengths
- 1 small hot chili, sliced (optional)
- 1 tsp (5 ml) lime juice (optional, to brighten)
- clay pot or heavy-bottomed skillet (no measurement)

Instructions

1. In a small saucepan or the clay pot over medium heat, add the granulated sugar and 2 tbsp (30 ml) water. Cook without stirring until the sugar melts and turns a deep amber caramel, swirling the pan occasionally to ensure even coloring.
2. Immediately add 1 tbsp (15 ml) neutral oil to the caramel (careful, it may sputter) and stir to combine, then pour in the warm water slowly to deglaze and form a glossy caramel sauce.
3. Add the minced garlic and sliced shallots to the caramel, briefly sauté 30–45 seconds until fragrant but not browned.
4. Stir in the fish sauce, soy sauce, and rice wine (if using). Return to a gentle simmer.
5. Gently add the fish pieces in a single layer. Spoon some sauce over the fish, then cover the pot. Reduce heat to low and simmer gently for 10–12 minutes until the fish is cooked through and the sauce has reduced and slightly thickened.
6. Uncover, increase heat to medium-low, and simmer 2–3 minutes more to concentrate flavors, spooning sauce over fish so pieces glaze. Taste and adjust: add 1 tsp (5 ml) lime juice for brightness if desired.
7. Sprinkle freshly ground black pepper and the scallion pieces over the fish. Add sliced chili if using.
8. Serve hot in the clay pot or transfer to a serving dish with steamed rice and plenty of sauce.