Cá Kho Tộ Recipe - Vietnamese Caramelized & Braised Fish

Method8 steps · about 40 min

1. 1

   Step 1: Generously salt fish and rinse under water to clean it. Set aside to dry.

   Uses 1 lb catfish filets (bone and skin optional) · salt · running water for rinsing salted fish

2. 2

   Step 2: Add oil (2 tbsp) to a pan and saute garlic (5 cloves) over medium heat until lightly browned.

   Uses 2 tbsp oil · 5 cloves garlic (minced)

3. 3

   Step 3: Layer onion on top, then the fish, evenly spaced.

   Uses 1/2 yellow onion (sliced) · Fish rubbed with cleaning salt, rinsed and patted dry · Five garlic cloves cooked in two tablespoons oil

4. 4

   Step 4: Add 1 tsp sauce salt, 1½ tbsp fish sauce and about ½ tsp thick soy sauce, with optional braising chile (1) and pepper. Choose ONE liquid option: ½ cup water plus ½ cup coconut juice, OR 1 cup coconut soda replacing both. Bring to a boil.

   Uses 1 tsp salt · 1.5 tbsp fish sauce · 0.5 tsp thick soy sauce · ½ cup water ONLY for the water/coconut-juice liquid option · ½ cup coconut juice ONLY for the water/coconut-juice liquid option · 1 chile (sliced (to taste, optional)) · black pepper · 1 cup coconut soda ONLY if replacing BOTH water and coconut juice

5. 5

   Step 5: Lower to a gentle simmer and cook about 20 minutes before turning the fish.

   Simmer fish · 20 minUses Fish and seasonings brought to a boil with ONE chosen liquid option

6. 6

   Step 6: After the first 20 minutes, gently turn the fish fillets. Simmer another 10 minutes with the lid partly covering the pan. Carry out steps 7 and 8 during this same final simmer.

   Simmer fish final · 10 minUses Fish simmered about twenty minutes before turning gently

7. 7

   Step 7: Watch closely during that final 10 minute simmer so the sauce does not burn. Spoon sauce over the fish as it cooks; this is the same cooking time as step 6.

   Uses Flipped fish cooking during the same final ten-minute simmer

8. 8

   Step 8: In the final 2 minutes of that simmer, add the chopped green onion (1 stalk) to wilt. When the fish is cooked through, top with optional sliced red chile (1) and freshly ground pepper, omitting extra pepper if already added to the braise. Serve with cooked white rice if desired.

   Uses 1 stalk green onion · black pepper (freshly ground ) · 1 red chile (sliced, optional) · cooked white rice for serving · Fish in the last two minutes of that final ten-minute simmer