Name: Braised Fish With Tomato Sauce (Cá Nục Kho Cà Chua)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.1 pounds 500 grams fish, such as mackerel scad, round scad, tuna, herring, etc.; 2 medium tomatoes; 1 medium onion; 2.6 ounces 75 grams celery; 2 scallions; 2 cloves of garlic; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 teaspoon sugar; 1 tablespoon chili sauce; 1 tablespoon ketchup; 1 tablespoon oyster sauce; 1 tablespoon dark soy sauce; 100 ml water

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Vietnamese braised fish and tomato sauce (Ca Nuc Kho Ca Chua) is inexpensive, quick to make, and full of flavors, from tanginess to savoriness. You can build a hearty meal with it, steamed rice, and a vegetable soup or salad.

That is how folks serve Ca Nuc Kho Ca Chua in Vietnam. After telling you some general information about this dish, I will show you what tools and ingredients you should use to cook it like a local. There will also be tips for cooking, storing, and pairing it.

What To Know About Vietnamese Braised Fish With Tomato Sauce?

Vietnamese Braised Fish With Tomato Sauce is a Vietnamese dish with braised fish in tomato sauce. It specifically uses scad fish, which come in several species, as the main ingredient.

Ca Nuc Kho Ca Chua Step 3 Braise the Fish2

The fish belong to the family Carangidae and are widely found in the waters off the coast of Vietnam. They have a long shape, chunky meat, and a sweet yet not oily texture.

There are many ways to cook them, one of which is “kho.” It is a traditional Vietnamese cooking method that is a mix of braising and stewing.

Ca Nuc Kho Ca Chua is excellent for the main meals, especially dinner. The fish in it is so soft and tender that you can chew and eat the bones for extra calcium!

What Tools Do I Need To Make Ca Nuc Kho Ca Chua?

Cooking Ca Nuc Kho Ca Chua requires several standard cooking tools, such as a knife, a cutting board, a skillet, aluminum foil, etc. I also use a few kitchen appliances to speed up the process. If you want to cook the traditional way, be my guest.

Knife: For chopping the aromatics for the tomato sauce.
Cutting board: For chopping the aromatics for the tomato sauce.
Nonstick skillet: For making the tomato sauce.
Spatula: For stirring the ingredients while cooking the tomato sauce.
Aluminum foil: For wrapping the fish while cooking the fish in the air fryer. Doing so will keep fish in different layers from sticking to one another.
Air fryer: For searing the fish before cooking. You can also use the skillet for this task, but an air fryer helps reduce the amount of cooking oil needed.
Multicooker: For braising the fish. You can also use a rice cooker with a braising function. Alternatively, you can cook the fish with a Dutch oven on the stovetop.

What Are The Must-have Ingredients For Ca Nuc Kho Ca Chua?

Scad fish and tomatoes are essential ingredients for Ca Nuc Kho Ca Chua, but many aromatics and condiments, like onions, garlic, and celery, are also necessary.

Fish: Mackerel scads and round scads are my go-to choices for this dish. They have a small size and can be cooked whole. You can use other types of fish, such as tuna or herrings. But if the fish are too big, you should cut them in half or into smaller pieces before cooking.
Tomatoes: For making the tomato sauce. My recipe uses fresh and tangy tomatoes, but you can also use canned tomatoes.
Onion: A necessary aromatic for the tomato sauce.
Celery and scallions: For adding to the fish before the braising process to enhance the flavor.
Garlic: For making the tomato sauce.
Olive oil: For stir-frying the tomatoes and aromatics to make tomato sauce.
Seasoning: Chili powder, black pepper, salt, and sugar.
Condiments: Chili sauce, ketchup, oyster sauce, and dark soy sauce. They contribute the necessary spiciness and savoriness for Ca Nuc Kho Ca Chua.
Water: For thinning the consistency of the tomato sauce.

What Should I Do To Make Ca Nuc Kho Ca Chua At Home?

The required steps for making Ca Nuc Kho Ca Chua from scratch are preparing the ingredients (including searing the fish), cooking the tomato sauce, and braising the fish with the sauce. Read on for detailed instructions.

Step 1: Prepare The Ingredients

Wash the fish and the vegetables. Let them drain.

Preheat the air fryer for several minutes.

Put the fish in the basket. If you arrange them in more than one layer, wrap the bottom layer with aluminum foil. Cook them at 204°C (400°F) for 10 minutes. This step helps firm up the fish as well as reduce their fishy odor.

Ca Nuc Kho Ca Chua Step 1 Prepare the Ingredients

Step 2: Prepare The Tomato Sauce

Cut the onion and tomatoes into small pieces. Chop the celery, garlic, and scallions coarsely.

Heat olive oil in the skillet with chopped garlic. Add the onion pieces and sauté until fragrant.

Ca Nuc Kho Ca Chua Step 2 Prepare the tomato Sauce1

Next, add the tomato pieces and water to the skillet. Add dark soy sauce, oyster sauce, chili sauce, ketchup, black pepper, salt, sugar, and chili powder.

Stir-fry the tomato sauce for 2 – 3 minutes.

Ca Nuc Kho Ca Chua Step 2 Prepare the tomato Sauce2

Step 3: Braise The Fish

Layer the fried fish evenly in the container of the multicooker. Pour the tomato sauce over them and top with chopped celery.

Put the container in the multicooker. Use the “Stew/ Braise” setting and cook for 30 minutes.
Open the lid, add chopped scallions, and cook for another 5 minutes.

Ca Nuc Kho Ca Chua Step 3 Braise the Fish1

Plate the fish. Garnish with sliced chili peppers and serve hot.

What Are The Tips For Preparing Ca Nuc Kho Ca Chua?

Here are the tips you should keep in mind when making Ca Nuc Kho Ca Chua: refrain from overfrying the fish, avoid excessively ripe tomatoes, adjust the amount of spices to your liking, and add more cooking time if using a Dutch oven.

Don’t overfry the fish: Doing so will dry out the fish and make them less delicious. For small fish, you can decrease the time they stay in the air fryer.
Don’t use overripe tomatoes: They will make the sauce very runny. In addition, their pronounced flavor isn’t suitable for this dish.
Change the amount of spices: If you want Ca Nuc Kho Ca Chua to be less salty or to have more heat, feel free to play with the seasoning to your liking.
The role of the multicooker: Using a multicooker ensures that the fish is cooked evenly until tender. If you want to cook the old-fashioned way with a Dutch oven, add an extra 5 minutes of cooking or more.

What To Pair With Ca Nuc Kho Ca Chua?

Traditionally, Vietnamese people serve Ca Nuc Kho Ca Chua with steamed rice or rice noodles. Crusty bread is another suitable starchy side. Fresh vegetables, such as lettuce and cucumbers, or a light salad is also appropriate.

How To Store And Reheat Ca Nuc Kho Ca Chua?

You can store Ca Nuc Kho Ca Chua for 2 – 3 days by keeping it in an air-tight container in the fridge. Putting the container in the freezer can prolong the time by several months. To reheat the dish, you can microwave it or use the stovetop and keep it warm in the multicooker.

What Are Other Vietnamese Dishes To Explore?

There are several finger-licking Vietnamese recipes made with tomato sauce, such as Ca Thu Sot Ca and Dau Hu Sot Ca. Fans of savory braised foods can try Ga Kho Nam or Ca Kho To.

Ca Thu Sot Ca (Vietnamese mackerel in tomato sauce): It is similar to Ca Nuc Kho Ca Chua but uses mackerel and more fragrant herbs. You can enjoy it with white rice or rice noodles.
Dau Hu Sot Ca (Vietnamese fried tofu in tomato sauce): Vegan eaters can say no to Ca Nuc Kho Ca Chua, but there is no way they can resist Dau Hu Sot Ca! The firm, slightly crunchy texture of tofu mixes well with the tangy sauce for a hugely seductive dish.
Ga Kho Nam (braised chicken with mushrooms): Braised chicken is a popular dish in Vietnam, but the version with straw mushrooms is a delicacy that not everyone can try. It has a tasty sweetness that I never have enough of.
Ca Kho To (Vietnamese caramelized and braised fish): Imagine Ca Thu Sot Ca that replaces the tomato sauce with rich pork cracklings, coconut water, and various savory condiments. This recipe is fantastic in both taste and appearance.

Do You Like Ca Nuc Kho Ca Chua For Dinner?

If you’re looking for alternatives to meaty dishes for lunch or dinner, Ca Nuc Kho Ca Chua is an ideal suggestion. The zesty kick from the tomato sauce, the natural sweetness of the fish, and the aroma of various herbs and spices will leave a lingering pleasure on your palate.

Tell me about your experience with this dish in the comment section. Let me know in case you need more help or tips with it. And don’t forget to share this post with your friends or check out other amazing Vietnamese recipes!

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

Program: Diploma in Culinary Arts
Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

Program: Bartender
Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.