Ca Kho To / Braised Catfish
Learn how to make authentic Vietnamese Ca Kho To (braised catfish) with a step-by-step guide, ingredient tips, sustainability notes, and fish alternatives.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Catfish Steaks
- 1 tbsp Fish Sauce
- 1 tsp MSG
- 1/2 tsp Black Pepper
- 1 tbsp Oil
- 3 tbsp Sugar
- 1 tbsp Oil
- 1 tbsp Shallots, Minced
- 1 tbsp Garlic, Minced
- 2 Thai Chilis
- 3 tbsp Fish Sauce
- 6 oz Coco Rico
- 1/4 tsp Black Pepper
- Green Onion
- Thai Chili
- Black Pepper
Instructions
- 1
Prep the Catfish:
- 2
Scrub the catfish with kosher salt, then rinse with water and pat dry your catfish steaks or fillets. In a bowl, marinate with fish sauce, MSG (optional), black pepper, and a touch of oil. Let it sit for 10 to 15 minutes to absorb the seasoning
- 3
Make the Nước Màu (Vietnamese Caramel):
- 4
In a heavy pot or clay pot, heat sugar over medium-low heat. Stir occasionally as it melts and turns a deep amber color. Be patient and avoid burning the sugar. Once it reaches a rich amber hue, add a splash of oil to loosen it up and prevent hardening
- 5
Build the Dish:
- 6
Add minced shallots, garlic, and chopped Thai chili to the caramel. Sauté for about a minute until fragrant. Add the marinated catfish and sear for a couple of minutes to coat it in the caramel. Pour in fish sauce, Coco Rico (or coconut soda/water), and black pepper. Bring to a boil, then lower the heat and simmer gently for 15 to 20 minutes until the fish is tender but still holds its shape. The sauce should reduce into a thick, glossy glaze.
- 7
Serve:
- 8
Serve hot with steamed jasmine rice. Spoon the caramelized sauce over the fish and rice, and enjoy with pickled mustard greens or fresh cucumber for balance!