Vietnamese Braised & Caramelized Catfish (Ca Kho)
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Vietnamese braised and caramelized catfish is my taste of home.
What is Cá Kho
Vietnamese braised catfish, also known as cá kho, is a classic dish that represents traditional Vietnamese home cooking. When served or cooked in a claypot, it is called cá kho tộ.
The dish is simple to make, yet the flavors are complex and delicious. The catfish is cut into steaks, then marinated in a primary mixture of fish sauce, sugar, and garlic, then braised in coconut juice until tender.
The result is a rich, sweet, and savory catfish stew that is perfect for serving with steamed rice, vegetables, and its sister dish, sweet and sour fish soup (canh chua).
Vietnamese Braised & Caramelized Catfish in Clay Pot (Cá Kho Tộ)
What Does Kho Mean?
In Vietnam, protein that is braised and caramelized in fish sauce, sugar and coconut juice is called Kho.
There are plenty of “Kho” dishes, made with pork belly, shrimp, tofu, and chicken.
The caramelization of sugar and the braising cooking method give kho dishes their beautiful brown finish. To save time, a caramel sauce is usually prepared ahead of time, but in my recipe below, I walk you through how to quickly make it if you don't have any on hand.
Vietnamese Braised & Caramelized Catfish in Clay Pot (Cá Kho Tộ) with Steamed Rice and Cucumbers
Catfish
I usually buy a whole catfish (with head) at an Asian supermarket and ask the fishmonger to clean and cut it into 1-½ inch steaks. I use most of the steaks for cá kho and the rest for its sister dish, Vietnamese sweet and sour catfish soup.
Catfish are bottom feeders, so they have slimy black skin. The best fishmongers scrub the skin clean with a stainless steel wool, removing the slime and most of the black pigment and then chop it up into steaks. Removing the pigment is not necessary. It’s just a good sign that the fish has been cleaned well.
Some fishmongers don't clean the skin well, so I sometimes take the whole catfish home and do it myself. Once the skin is clean and free of slime, I slice the fish into steaks using a large meat cleaver and my kung fu chopping skills.
Catfish Substitutes
If you can’t find catfish, a good substitute for catfish in cá kho is basa.
Basa is a white fish that is similar to catfish in texture and flavor. It is also relatively inexpensive and widely available in most supermarkets.
Other good substitutes for catfish in cá kho include:
Cod
Halibut
Swai
Mahi mahi
Snapper
Tilapia
Steak-Cut Fish
Steak cut holds up well in the braising method because of the intact skin and bone. If you can't get steak-cut catfish, you can use fillets, which are readily available in American supermarkets.
Keep in mind that fish fillets can break apart easily when braising for too long. Be gentle and reduce cooking time to prevent that.
Vietnamese Braised & Caramelized Catfish in Clay Pot (Cá Kho Tộ)
Coconut Soda
Coconut soda is the States’ easy pantry substitute. If you have access to fresh coconut juice like in Vietnam, use that instead for the best possible flavor.
Ingredients for Vietnamese Braised & Caramelized Catfish in Clay Pot (Cá Kho Tộ)
Vietnamese Braised and Caramelized Catfish (Cá Kho)
Ingredients
Instructions
- Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
- In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
- Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
- Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
- Top with green onions and black pepper when ready to serve.
Notes
- If you want to skip caramelizing sugar, you can replace the 1 tablespoon sugar in the caramel sauce section with ½ teaspoon thick soy sauce. Add thick soy sauce to catfish marinade.
- You can substitute Coco Rico coconut soda with plain coconut water or coconut juice. It's also possible to use plain water instead. Sweetness may need to be adjusted.
Nutrition Facts
Calories
422Fat
16 gSat. Fat
4 gCarbs
9 gFiber
0 gNet carbs
8 gSugar
7 gProtein
57 gSodium
1561 mgCholesterol
197 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
