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Close up of caramelized fish steaks in a dark savory glaze with green onions and chilies.

Vietnamese Caramelized Fish (Ca Kho To)

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 1.5 lbs catfish steaks or tilapia fillets
  • 3 tablespoons granulated sugar
  • 4 tablespoons premium fish sauce
  • 1/2 cup coconut water
  • 2 tablespoons vegetable oil
  • 2 shallots , finely minced
  • 3 cloves garlic , minced
  • 1 -inch piece ginger, julienned
  • 2 bird 's eye chilies, halved lengthways
  • 2 stalks green onions, cut into 1-inch pieces
  • 1/2 teaspoon freshly cracked black pepper

Method
 

  1. Marinate the fish with 1 tablespoon of fish sauce and half of the black pepper for 15 minutes.
  2. Heat the vegetable oil and sugar in a clay pot or heavy-bottomed pan over medium heat. Stir constantly until the sugar melts and transforms into a dark amber caramel.
  3. Add the shallots, garlic, and ginger to the caramel, stirring for 30 seconds until aromatic.
  4. Carefully place the fish pieces into the pot. Sear each side for 1 minute to coat with the caramel mixture.
  5. Pour in the remaining fish sauce, coconut water, and chilies. Bring the liquid to a simmer.
  6. Reduce the heat to low, cover the pot, and braise for 15-20 minutes until the fish is tender and the sauce has reduced to a thick glaze.
  7. Uncover and increase the heat for 2 minutes to further thicken the sauce if necessary.
  8. Garnish with green onions and the remaining black pepper before serving.