Easy Vietnamese Braised Fish (Cá Kho Tộ)
A classic Vietnamese comfort dish with tender, caramelized fish braised in a rich, savory-sweet sauce.
Equipment
- 1 Clay pot or Dutch oven or heavy-bottomed pot
Ingredients
For the Fish:
- 1 lb fish steaks (catfish, tilapia, salmon)
- 1 Tbsp fish sauce
- 1 tsp chicken bouillon
- ⅓ Tbsp sugar
- 1 tsp black pepper
- ½ tsp dark soy sauce optional, for color
For the Aromatics & Marinade Sauce:
- 1 Tbsp sugar for caramel sauce
- 1 Tbsp pork lard or cooking oil
- 3 slices ginger
- 2 cloves garlic minced
- 1 shallot minced
- ½ cup 120ml coconut water or water
- 1 green onions chopped, for garnish
- 1 small red chili optional, for spicy kick
Instructions
- Clean the Fish: Rinse under cold water, rub with salt and lemon, let sit for 2–3 minutes, then rinse and pat dry.
- Marinate for maximum flavor: Coat fish with fish sauce, chicken bouillon, sugar, black pepper, garlic, shallot, and optional dark soy sauce. Let marinate for 30 minutes.
- Make Caramel Sauce: Heat sugar in a pot over medium heat until golden brown. Stir gently and turn off heat once caramelized.
- Simmer the Fish: Add lard or oil, sauté aromatics, then place fish into the pot. Sear both sides for 3–5 minutes. Pour in marinade and coconut water. Bring to a boil, cover, and simmer on low heat for 20 minutes.
- Thicken the Sauce: If needed, uncover and cook for another 5–10 minutes to reduce the sauce into a glossy coating.
- Garnish & Serve: Sprinkle with green onions and black pepper. Serve hot with steamed rice and pickled vegetables.
Video
Notes
- This recipe can be doubled or tripled to feed a crowd.
- If using frozen fish, thaw completely before cooking.
- Adjust cooking time based on fish thickness.
- Best served with steamed rice and fresh cucumber's slices