Vietnamese Caramelized and Braised Fish (Cá Kho Tộ)
Vietnamese caramelized u0026amp; braised fish is one of the most well-loved dishes in Vietnam. The combination of tender fish and a sweet-savory sauce will please even the pickiest eaters.
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Servings: 4 servings
Calories: 102kcal
Ingredients
- pork belly
- fish filets
- 1 coconut, for draining about 8.5 ounces of coconut water
- 0.7 ounces (20 grams) minced garlic
- 0.7 ounces (20 grams) minced shallots
- 0.7 ounces (20 grams) julienned ginger
- 1 chili pepper
For the marinade
- 5 teaspoons salt
- 5 teaspoons Vietnamese caramel sauce (Nuoc Mau)
- 3 teaspoons soup powder
- 3 teaspoons oyster sauce
- 2 teaspoons brown sugar
- 2 teaspoons ground pepper
Instructions
- Using a knife or scissors, pierce the coconut eye on top and drain out the coconut water.
- Separate the pork fat and meat. Then, cut them into small, bite-sized pieces.
- Cut the fish filets into large and thick chunks.
- Season the fish with salt, caramel sauce, soup powder, oyster sauce, soy sauce, brown sugar, and ground pepper.
- Mix well and marinate the fish for at least 30 minutes.
- Add the chopped pork fat to a heated pan. Stir them until they turn golden brown and set aside.
- Add the garlic and shallots to the same pan and fry them until fragrant.
- Add the ginger and a few slices of chili. Stir well for 1 to 2 minutes or until aromatic.
- Add the pork pieces and stir-fry them until cooked. If you want, you can also sear the meat a little.
- Once the fish filets are well-marinated, add them to the pan, placing them over the pork.
- Pour in the coconut water.
- Cook the fish over low heat for 40 to 45 minutes or until the sauce thickens.
- Use a spoon to scoop the sauce and pour it on the fish. Avoid flipping the fish filets during cooking.
- After about 40 minutes, add the pork cracklings and continue cooking for another 1 to 2 minutes, then turn off the heat.
- Sprinkle some scallions and ground pepper over the fish. Enjoy!
Video
Notes
- The cooking time is for making 4 servings.
- If possible, you should marinate the fish for 2 to 4 hours in a fridge.
- In addition to steamed rice, you can enjoy Ca Kho To with Banh Mi or Vietnamese crispy burnt rice (Com Chay).
- Always add the pork cracklings last. Otherwise, they will become mushy.
- Don't cook the fish filets for too long, as doing so might dry them out.
- Feel free to switch up the seasonings to your taste preferences.
Nutrition
Calories: 102kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 3072mg | Potassium: 198mg | Fiber: 2g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg