Cooking Lucid
Ca Kho To
Caramelized clay pot fish braised in fish sauce, coconut water, and black pepper until glossy and falling apart. A staple of Southern Vietnamese home cooking.
Prep 15 min
Cook 40 min
Total 55 min
Serves 4
Ingredients
Step 1 — Marinate the fish
- 2 lbs catfish fillets (or salmon steaks)
- 3 tbsp fish sauce
- 2 tbsp sugar
- 4 garlic cloves (minced)
- 2 shallots (sliced)
- 1 tsp black pepper
- 2 Thai chilies (sliced)
Step 2 — Braise
- ½ cup coconut water
- 2 tbsp caramel sauce (nuoc mau)
- 2 tbsp vegetable oil
- Scallions (sliced)
Step 3 — Serve
- Steamed jasmine rice
- Pickled vegetables
Instructions
- 1
Marinate
Combine fish with fish sauce, sugar, garlic, shallots, pepper, and chili. Marinate 20 minutes.
- 2
Braise in clay pot
Heat oil in a clay pot or Dutch oven. Arrange fish in a single layer. Add marinade, coconut water, and caramel sauce. Bring to a boil, then simmer covered 25–30 minutes, basting occasionally, until sauce is thick and glossy.
- 3
Serve
Garnish with scallions. Serve over steamed jasmine rice with pickled vegetables.
Nutrition per serving: 340 cal · 32g protein · 14g carbs · 18g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
