Vietnamese Caramelized Salmon (Ca Hoi Kho)
A super simple weeknight meal that includes salmon caramelized with fish sauce and dark brown sugar and served with minced shallots, ginger, and garlic.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¼ lb salmon (cut into 1 inch thick pieces)
- ¼ cup fish sauce
- 1 tsp black pepper
- 3 tbsp dark brown sugar
- 2 tbsp neutral oil
- ¼ oz ginger (thinly sliced)
- 2 shallots (thinly sliced)
- 4 cloves garlic (minced)
- 2 tbsp green onions (optional, thinly sliced)
Instructions
- 1
Combine the salmon, fish sauce, and pepper in a bowl. Coat the salmon with the pepper and fish sauce. Marinate for 15 minutes. For the best flavor, marinate for at least an hour.
- 2
Once done marinating, separate the marinade from the salmon. Set the marinade aside for later.
- 3
Combine dark brown sugar and oil in a large pan. Heat and stir over medium high heat until the sugar melts and becomes a dark brown color.
- 4
Add the salmon. Sear until brown on both sides (~30 seconds per side).
- 5
Add the ginger, shallots, and garlic. Cook for 30 seconds.
- 6
Lower the heat to low. Add the marinade you reserved from step 2. Simmer on low for 10 minutes. Flip the salmon after 5 minutes so both sides get even caramelization.
- 7
Add the green onions. Stir in the green onions and serve!