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RecipesVietnamese Caramelized Fish (Cá kho)
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Home/Recipes/Vietnamese Caramelized Fish (Cá kho)
Documented recipe

Vietnamese Caramelized Fish (Cá kho)

Vietnam

Fish gently braised in caramel, coconut water, and fish sauce until tender and coated in a glossy glaze.

Cá kho has regional and family variations; this version combines firm fish with caramel, fish sauce, and coconut water. Gentle simmering helps the fish hold its shape while the sauce clings to each piece.

· Published on

Total time35 min
DifficultyIntermediate
servings4
Stews and braises
Vietnamese Caramelized Fish (Cá kho)
Image generated by the Kitchenpause team

Ingredient allergens

Allergen list

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Take your time

Method

  1. 01

    Prepare the fish and aromatics

    Cut the fish into large pieces. Thinly slice the shallots and finely chop the garlic; cut the scallions and set them aside for serving.

    Ready to continue when: The fish is in large pieces and the aromatics are cut; the scallions are set aside.

    15 min
  2. 02

    Make the caramel sauce

    Put the palm sugar and water in a saucepan over medium heat. Let the sugar melt and turn dark amber, gently swirling the pan. Carefully add the coconut water, then stir in the fish sauce and black pepper until the caramel dissolves.

    Ready to continue when: The caramel has dissolved into the sauce, and the liquid has an even dark color.

    5 min
  3. 03

    Add the shallots and garlic

    Add the shallots and garlic to the sauce. Simmer for 2 minutes so they soften slightly.

    Ready to continue when: The shallots begin to soften and the garlic smells fragrant, without browning too much.

    2 min
  4. 04

    Gently braise the fish

    Arrange the fish in a single layer in the sauce. Bring it to a gentle simmer, then lower the heat. Cover and simmer for 12 minutes; uncover and continue for another 6–8 minutes, spooning the sauce over the fish occasionally. Do not stir it.

    Ready to continue when: The fish is just cooked and tender; the sauce looks glossy and begins to cling to the pieces.

    20 min
  5. 05

    Finish and serve

    Remove the pan from the heat when the sauce is glossy and coats the fish. Scatter the scallions over the top and serve hot.

    Ready to continue when: The sauce coats the fish and the scallions are scattered over the pieces.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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