Vietnamese Caramel Ginger Fish (Cá Kho Tộ) with 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.