Cá Kho Tộ越南砂鍋燉魚

Name: Cá Kho Tộ
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600g Catfish fillets (or other firm white fish), cut into 2-inch pieces; 60ml Fish sauce; 50g Granulated sugar (divided for caramel and seasoning); 2 Shallots, thinly sliced; 3 cloves Garlic, minced; 2 Bird's eye chilies, thinly sliced (or more to taste); 2 Green onions, white and green parts separated, thinly sliced; 1/2 tsp Black pepper, freshly ground; 2 tbsp Cooking oil; 120ml Water (or coconut water)

Cá Kho Tộ is a classic Vietnamese caramelized fish in a clay pot, renowned for its rich, savory-sweet, and slightly spicy flavor profile. The fish is braised slowly in a dark, glossy sauce made from fish sauce, sugar, and aromatics until tender and infused with deep umami. It's typically served with steamed rice.

45 min
4 servings
Level 2
Vietnamese
Fish

Cook it step by step Ask EatWhat

01Ingredients

600g Catfish fillets (or other firm white fish), cut into 2-inch pieces
60ml Fish sauce
50g Granulated sugar (divided for caramel and seasoning)
2 Shallots, thinly sliced
3 cloves Garlic, minced
2 Bird's eye chilies, thinly sliced (or more to taste)
2 Green onions, white and green parts separated, thinly sliced
1/2 tsp Black pepper, freshly ground
2 tbsp Cooking oil
120ml Water (or coconut water)

Nutrition (per serving)278kcal

Protein32.5g
Carbs8.2g
Fat12.1g

Fiber 0.4 gSodium 2847 mg

02Steps

In a bowl, combine the catfish fillets with 30ml fish sauce, 15g granulated sugar, half of the minced garlic, and 1/4 tsp black pepper. Let marinate for at least 15 minutes.
In a clay pot or heavy-bottomed saucepan, heat 2 tbsp cooking oil over medium-low heat. Add 20g granulated sugar and cook, stirring occasionally, until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
Add sliced shallots, remaining minced garlic, and sliced bird's eye chilies to the caramel. Sauté for 1-2 minutes until fragrant.
Carefully place the marinated fish fillets into the clay pot. Add the remaining 30ml fish sauce, 15g granulated sugar, and 120ml water (or coconut water). Bring to a gentle simmer, then reduce heat to low, cover, and braise for 20-25 minutes, or until the fish is cooked through and the sauce has thickened slightly.
Uncover the pot, gently stir, and taste to adjust seasoning if needed. Garnish with the white and green parts of the sliced green onions and the remaining 1/4 tsp black pepper. Serve hot with steamed rice.

Cook this with step-by-step timers

EatWhat guides you through each step with built-in timers. Free to start in your browser.

Cook it step by step