Ca kho to – caramelised fish braised in a clay pot Recipe
Pieces of fish braised in a thick, slightly sweet caramel sauce with fish sauce, garlic and pepper. In Vietnam it’s a typical home-style dish, served with plain rice and vegetables. It tastes a bit like a mix of fish in soy sauce and a hearty stew – perfect for a calm, filling lunch or dinner.
The dish combines the depth of a caramel sauce with the savouriness of fish sauce and soy sauce, creating a rich glaze that coats each piece of fish. It’s comforting and homely, yet a bit exotic if you’re not used to Vietnamese flavours.
Chef's tips
Watch the caramel closely – it can go from perfect to burnt in seconds. Prepare all the ingredients in advance so you can add them quickly once the caramel reaches the right colour.
How to serve
Serve in a deep dish or clay pot placed in the centre of the table, with a big bowl of rice and simple vegetables on the side so everyone can build their own plate.
Ingredients
- fillet of fatty fish e.g. mackerel, catfish, salmon, cut into larger pieces - 600 g
- sugar about 3 tablespoons, for the caramel - 40 g
- water for the caramel sauce - 150 ml
- fish sauce about 3 tablespoons, for the sauce - 40 ml
- soy sauce about 2 teaspoons, for colour - 10 ml
- garlic finely chopped - 4 cloves
- shallot or small onion cut into thin slices - 2 piece
- ginger cut into thin matchsticks - 10 g
- vegetable oil about 1 tablespoon, for sautéing - 15 ml
- black pepper freshly ground, for the sauce and serving - 3 g
- chilli pepper sliced, optional - 1 piece
- spring onion chopped, for sprinkling - 10 g
- cooked rice for serving - 400 g
Preparation
- Rinse the fish and pat dry with paper towels. Cut into larger pieces, about 4–5 cm. Lightly sprinkle with freshly ground pepper and set aside.
- In a pot with a thick bottom or a deep pan, add the sugar and heat over medium heat without stirring until it starts to melt and turns light amber. Be careful not to burn it – as soon as most of the sugar has melted, gently swirl the pot.
- When the caramel is golden brown, carefully pour in 150 ml water (it will splutter and bubble vigorously). Stir until the caramel is completely dissolved in the water.
- Add the fish sauce and soy sauce and stir. Taste the sauce – it should be distinctly salty and slightly sweet; the flavour will mellow during braising.
- In a separate pan, heat the oil over medium heat. Add the chopped garlic, shallot and ginger and fry for 2–3 minutes, until softened and fragrant.
- Transfer the sautéed garlic, shallot and ginger to the pot with the caramel sauce. Add the chilli slices if using.
- Gently arrange the fish pieces in the sauce so they are partially submerged. If needed, add a little more water, but the sauce should remain fairly thick.
- Bring to a gentle simmer, then reduce the heat to very low. Cover and braise for 20–25 minutes, spooning the sauce over the fish every few minutes. Do not stir vigorously so the pieces don’t fall apart.
- By the end of braising, the sauce should be thick, glossy and dark, and the fish tender and well infused with flavour. If the sauce is too thin, remove the lid and cook for a few minutes uncovered until it thickens.
- Sprinkle the dish with chopped spring onion and an extra grind of freshly ground pepper.
- Serve the hot fish with plenty of sauce on top, together with white rice to soak up the aromatic sauce.
Storage
Store the fish with sauce in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of water if the sauce has thickened too much, and serve with freshly cooked rice.
Ca kho to reminds me of slow, cosy meals – it’s the kind of dish that makes the whole kitchen smell inviting. Even people who are unsure about fish often like it because the sauce is so rich and comforting.
