Vietnamese Fish Simmered In Caramel Sauce Ca Kho To Recipes

Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH

Cá Kho Tộ Recipe - Vietnamese Caramelized & Braised Fish image

This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.

Provided by Hungry Huy

Time 40m

Number Of Ingredients 15

Ingredients

1 lb catfish filets (bone and skin optional)
salt to clean the fish
2 tbsp oil
5 cloves garlic (minced)
1/2 yellow onion (sliced)
1 tsp salt
1.5 tbsp fish sauce
About 1/2 teaspoon thick soy sauce
1/2 c water
1/2 c coconut juice (or replace water & coconut juice with 1 cup coconut soda)
1 chile (sliced (to taste, optional))
freshly ground black pepper (or add as a final topping when serving)
1 green onions (roughly chopped)
black pepper (freshly ground )
1 red chile (sliced, optional)

Steps:

Generously salt fish and rinse under water to clean it. Set aside to dry.
Add oil to a pan and saute garlic over medium heat until lightly browned.
Layer onion on top, then the fish, evenly spaced.
Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.

Nutrition Facts : Calories 397 kcal, Carbohydrate 12 g, Protein 40 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 132 mg, Sodium 2393 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) image

This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.

Provided by angelcakes

Categories Catfish

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs catfish or 1 1/2 lbs red snapper fillets, cut up into about 4 inch pieces
1/3 cup white sugar
1/4 cup fish sauce (preferably Three Crabs Brand)
4 shallots, thinly sliced
1 tablespoon chopped fresh chili pepper
2 slices ginger, julienned
ground black pepper

Steps:

In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
Remove pan from heat and stir the fish sauce into the caramel.
It will smoke slightly.
Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
Stir in the shallots, chili and ginger.
Add the fish in the caramel sauce and sprinkle with black pepper.
Bring to a boil.
Reduce the heat to low and cover the pan.
Simmer for 30-45 minutes, turning the fish occasionally and carefully.
Serve with rice.

Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2

CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)

Ca Kho to (Vietnamese Fish in Caramel Sauce) image

This is an authentic Vietnamese fish dish. I have to admit that the first time I heard of fish with caramel sauce, I thought that it sounded like an awful combination! Boy, was I wrong! It is delicious and very unique-- the flavors actually work very well. Soooo good!

Provided by Sommer Clary

Categories Vietnamese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon ground black pepper
3 large cloves garlic, finely minced
3 shallots, finely minced
2 tablespoons sugar
1/4 cup water
1/2 cup coconut milk
1 1/2 lbs catfish, filet (can substitute with halibut, striped bass, or pacific flounder)

Steps:

In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.

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