Ca Kho To-Vietnamese Caramelized & Braised Fish- Recipe
Halibut fish (or red snapper, catfish, or other highly oily fish are also commonly used) is caramelized and marinated in a balanced savory, sweet, & salty sauce. Usually cooked in a clay pot, I opted to use our cast iron skillet instead which worked great!
Serve with a side of hot jasmine rice and your favorite fish sauce with a few chili 🌶 peppers and nothing hits home more than this simple but always satisfying dish!
Not pictured is the savory sauce left in the pan, we like to pour and scrape this up with the fish & rice! Mmmm
If the step about caramelizing sugar scares you, see my mom’s short cut method - recipe here-.
INGREDIENTS
2 pieces fish filets (about 1-1.5 lb, halibut, red snapper, or catfish…)
Salt
Black pepper
1 tbs fish sauce
2 tbsp light EVOO olive oil
3 cloves garlic (peeled and minced)
1 shallot onion (peeled and sliced)
2 tbs brown sugar
1 tbs fish sauce
MARINADE INGREDIENTS:
1 tsp salt
1/4 to 1/3 c water (start with 1/4c water, use a little. more if bigger fish or to keep pot from drying out)
1 chili pepper sliced (remove seeds for less heat)
1/2-1 tbs fish sauce to taste
GARNISH
Fresh red or green chili peppers
Sliced scallions
Fresh cracked pepper
PREPARATION
1. Salt fish, then rinse under water, drain, pat dry, and set aside.
2. Marinate fish filets with a little salt, pepper, 1 tbs fish sauce for 15 min and set aside.
3. Mix marinade ingredients in a bowl and set aside
4. Add oil to your pan over medium heat until oil is hot and glossy, then add 1 tbs brown sugar and heat until the sugar is caramelized and turns to a nice amber color.
5. After sugar caramelizes, immediately, add onions and garlic and sauté garlic until fragrant and lightly browned (about 30 seconds-1 min). Add fish and coat in caramel sauce on both sides and let fish brown slightly on both sides.
6. Add marinade, cover with lid, and turn up heat to til boiling. Then immediately turn down heat and let simmer for 15-20 minutes (do not flip or disturb fish or it will break apart, might take a little or less time depending on type of fish and how much you are cooking).
9. Flip fish midway (or baste fish with the braising liquid with a spoon) and let simmer til cooked through. Taste, and adjust seasonings if needed. Cook an extra minute or so with lid off to thicken braising liquid (optional).
10. When cooked, add green onion and fish sauce.
Garnish with some fresh sliced chiles, black pepper and green onions!