Cá Kho Tộ — Vietnamese Caramel Braised Fish in a Clay Pot

⏱ 50 min · Serves 4

Sticky, savoury-sweet and deeply glossy, this Mekong Delta classic braises thick fish steaks in a burnt-sugar caramel with fish sauce, garlic and a hit of black pepper. Serve with plenty of hot rice and a bowl of cucumber to cut the richness.

Per serving: 392 kcal · 34.0g protein · 31.0g carbs · 13.0g fat

Ingredients

• 700g firm fish steaks (catfish, basa, or cod loin), cut into 3cm-thick pieces
• 1 tbsp fish sauce (for marinating)
• 100g caster sugar (for the caramel)
• 3 tbsp water (for the caramel)
• 2 tbsp neutral oil
• 6 garlic cloves, finely chopped
• 4cm piece ginger, cut into fine matchsticks
• 3 shallots, thinly sliced
• 3 tbsp fish sauce
• 200ml water or young coconut water
• 1 tsp freshly cracked black pepper
• 2 red bird's eye chillies, halved (optional)
• 1 tsp dark soy sauce (for colour)
• 3 spring onions, cut into 3cm lengths
• Steamed jasmine rice and sliced cucumber, to serve

Method

1. Pat the fish dry and toss gently with 1 tbsp fish sauce. Set aside for 15 minutes.
2. Make the caramel: put the sugar and 3 tbsp water in a small heavy pan over medium heat. Do not stir; swirl occasionally until it turns a deep amber, like dark honey, about 6–8 minutes. Immediately and carefully add 3 tbsp hot water (it will spit) and swirl to loosen. Set aside.
3. Heat the oil in a clay pot or heavy casserole over medium heat. Fry the shallots, garlic and ginger for 2 minutes until fragrant but not browned.
4. Lay the fish pieces in a single layer on top. Pour over the caramel, 3 tbsp fish sauce, dark soy, black pepper, chillies and 200ml water — the liquid should come about halfway up the fish.
5. Bring to a simmer, cover and cook gently for 15 minutes. Spoon the sauce over the fish once or twice, turning the pieces carefully halfway.
6. Uncover and simmer for a further 10–12 minutes, basting often, until the sauce is syrupy and clings darkly to the fish.
7. Scatter over the spring onions, give one last baste, and rest off the heat for 5 minutes. Serve straight from the pot with jasmine rice and cucumber.