Vietnamese braised and caramelized catfish is my taste of home.
What is Cá Kho Tộ?
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).
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
Catfish
I usually buy a whole catfish (with head) at an Asian supermarket and ask the fishmonger to clean and cut it into 1-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 ca kho to 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.
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.
Vietnamese Braised & Caramelized Catfish (Ca Kho)
- Total Time: 50 minutes
- Yield: 4 1x
Description
Nothing reminds me more of traditional Vietnamese home cooking than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.
Ingredients
Fish
- 3 lbs catfish steaks (1-inch thickness)
- 4 tablespoons fish sauce
- 1 tablespoon granulated sugar
Caramel Sauce
- 1 tablespoon vegetable oil (can with water)
- 2 tablespoons granulated sugar
Braising Liquid
- 1 shallot (minced)
- 3 garlic cloves (minced)
- 1/2 can Coco Rico coconut soda (6 oz)
- 1 green onion (slice thinly)
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the catfish: Marinate the steaks with fish sauce and sugar for at least 30 minutes.
- Make the caramel sauce: In wide skillet or claypot, heat oil/water on medium-high. Sprinkle a thin layer of sugar (2 tablespoons) onto the oil and heat until the sugar caramelizes to an dark amber color. Immediately, add shallot and garlic and sauté until fragrant (about 15 seconds).
- Cook: Add marinated catfish and all its marinade liquid 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.
- Garnish and serve: 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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese
