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Easy Cá Kho (Vietnamese Braised & Caramelized Catfish)

Cá Kho is a staple of Vietnamese home cooking, celebrated for its tender fish infused with the rich flavors of caramelized sauce. When prepared and served in a traditional clay pot, it transforms into Cá Kho Tộ, offering a rustic charm that elevates this comforting dish.

Prep Time
15 mins
Cook Time
2 hrs
Servings: 2 people
Course: Main Course
Cuisine: Vietnamese

Ingredients

  • 1 pound catfish steaks (fresh or frozen) (450g)
  • 3 tbsp fish sauce (adjust to taste)
  • 1½ tbsp granulated sugar (for the marinade, adjust to taste)
  • ½ tsp salt (adjust to taste)
  • ½ tbsp granulated sugar (for caramelizing; can be substituted with Vietnamese caramel sauce, dark soy sauce, or molasses)
  • 1 tbsp cooking oil
  • 1 tbsp sliced white part of scallion or shallots
  • ½ tbsp peppercorns
  • boiling water

Instructions

    Cup of Yum
  1. If using frozen catfish, defrost and rinse it with water and a bit of ginger to remove any fishy smell. Pat the fish dry with paper towels.
  2. Season the catfish with fish sauce, sugar, salt, and sliced scallions. Let it marinate for at least 30 minutes to absorb the flavors.
  3. In a heavy-bottomed pot, heat the cooking oil and sugar over medium heat. Stir until the sugar melts and turns an amber color.
  4. Quickly add the marinated catfish to the pot. Turn off the heat and sear the fish on both sides, ensuring it’s coated in the caramel sauce.
  5. Pour the marinade into the pot along with enough boiling water to just cover the fish. Add the peppercorns. Cover with a lid and simmer on low heat for at least 1 hour. (For an even richer flavor, braise for 2-3 hours.) Avoid stirring or moving the fish during this time, as it becomes very tender and can easily break apart.
  6. If there’s too much liquid after braising, remove the lid and cook over medium-high heat until the sauce thickens to your desired consistency.
  7. Serve the braised fish with steamed rice.