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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.

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

Instructions

  1. In a heavy pot or clay pot, melt the sugar over medium heat, swirling occasionally, until it turns a deep amber caramel color.
  2. Carefully add fish sauce and water (it will bubble vigorously); stir to dissolve the caramel.
  3. Add garlic, shallot, ginger, and black pepper; simmer 2 minutes.
  4. Gently 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.
  5. Top with scallion and chili, and serve over jasmine rice.