Vietnamese Caramel Ginger Fish (Cá Kho Tộ) with Jasmine Rice
Catfish braised in a deep amber caramel sauce with fish sauce, ginger, and shallot, spooned over steamed jasmine rice.
Cá kho tộ is a staple of Vietnamese home cooking, traditionally simmered in a clay pot until the sauce reduces to something dark, glossy, and almost bittersweet. The technique starts with melting sugar until it turns a deep amber caramel — a little nerve-wracking the first time, but that bitterness is exactly what keeps the finished sauce from tasting like candy once the fish sauce, ginger, and shallot go in.
Firm fish like catfish holds together well through the braise and soaks up the sauce beautifully, so a small spoonful goes a long way over a bowl of hot jasmine rice. This dish delivers a solid 32 grams of protein per serving, making it a satisfying centerpiece for dinner, though it does run higher in sodium thanks to the fish sauce — a smaller portion alongside extra steamed vegetables is an easy way to balance the plate.
Ingredients
- 1.5 lbs catfish or firm white fish steaks
- 3 tbsp coconut sugar or brown sugar
- 3 tbsp fish sauce
- 2 tbsp fresh ginger, julienned
- 3 cloves garlic, minced
- 2 shallots, sliced
- 0.5 tsp black pepper
- 1 cup water
- 2 scallions, sliced
- 1 red chili, sliced (optional)
- 2 cups cooked jasmine rice, for serving
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1In a heavy pot or clay pot, melt the sugar over medium heat, swirling occasionally, until it turns a deep amber caramel color.
- 2Carefully add fish sauce and water (it will bubble vigorously); stir to dissolve the caramel.
- 3Add garlic, shallot, ginger, and black pepper; simmer 2 minutes.
- 4Gently add the fish steaks, spooning sauce over them. Cover and simmer 15-18 minutes, basting occasionally, until the sauce thickens and the fish is tender.
- 5Top with scallion and chili, and serve over jasmine rice.