Ca Kho To / Claypot Braised Fish With Black Cod
Cá Kho Tộ is a classic Vietnamese dish that holds a special place in many hearts and kitchens. Traditionally made with catfish, it features tender pieces of fish braised in a savory-sweet caramel sauce, often cooked in a clay pot ("tộ"). Its deep, umami-rich flavors are balanced with the sweetness of caramelized sugar, the saltiness
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Black Cod Filet
- 1 tbsp Fish Sauce
- 1 tsp MSG
- 1/2 tsp Black Pepper
- 1 tbsp Oil
- 3 tbsp Sugar
- 3 tbsp Fish Sauce
- 3 oz Coco Rico
- 1 tbsp Oil
- 2 tbsp Minced Shallots
- 1 tbsp Minced Garlic
- 2 Thai Chilis
- Salt and Black Pepper
- Green Onions
- Black Pepper
Instructions
- 1
Prep:
- 2
Cut black cod into smaller, more manageable sections, roughly 3" sections
- 3
Mince shallots and garlic. Finely chop Thai chili. Shred green onions, and submerge in cold water for 5 minutes to allow the green onions to curl
- 4
Marinade:
- 5
Combine fish sauce with MSG, black pepper, and oil in a mixing bowl. Mix well, and then add in black cod. Toss the fish gently to ensure it's evenly coated
- 6
Cook:
- 7
Add sugar to a clay pot on medium-low heat. Melt sugar slowly, while occasionally stirring to prevent it from burning. After five minutes of cooking, the sugar should turn a dark amber color
- 8
Add in a splash of oil, and mix well with the caramel. Add in minced shallots and garlic, sauté for a couple of minutes or until fragrant
- 9
Add in fish sauce and Coco Rico. Bring the sauce up to a simmer, and let it reduce slightly
- 10
Add marinated black cod along with the marinade. Then add in chopped Thai chilis and black pepper. Bring that back up to a simmer, close the clay pot lid, and let that simmer covered for 10 minutes
- 11
Serve:
- 12
Garnish the clay pot with green onion curls and black pepper. Serve alongside white rice, and enjoy!