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Vietnamese Cá Kho Tộ (Caramelized Braised Fish in Clay Pot with Fish Sauce, Shallots, and Black Pepper)
The soul of southern Vietnamese home cooking: firm fish steaks braised in a bubbling clay pot with deeply caramelized sugar, pungent fish sauce, shallots, and cracked black pepper.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Firm fish steaks (catfish, sea bass, or salmon)600 g
- Granulated sugar for caramel sauce3 tbsp
- Premium Vietnamese fish sauce (nước mắm)4 tbsp
- Fresh coconut water or warm water200 ml
- Shallots, finely minced3 pc
- Garlic cloves, minced3 clove
- Black peppercorns, coarsely cracked1 tsp
- Red bird's eye chili, sliced1 pc
- Scallion, chopped2 tbsp
Preparation Steps
1
Marinate fish steaks with 2 tbsp fish sauce, minced shallots, garlic, and half the black pepper for 15 minutes.
15 min timer
2
In a clay pot or saucepan, melt sugar with 1 tbsp oil over medium heat without stirring until it turns a deep amber caramel color (nước màu).
4 min timer
3
Immediately place fish steaks into the caramel, sear 1 minute per side, then pour in coconut water, remaining fish sauce, and chili. Simmer uncovered on low for 20 minutes until sauce is reduced to a glossy glaze. Dust with cracked black pepper and scallions, serving with steamed rice.
20 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
31g
Carbohydrates
14g
Fat
14g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
