Entree: Vietnam – Mekong Delta – Ca Kho To (Caramelized braised catfish cooked in a small clay pot with savory-sweet fish sauce glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1.5 lb (680 g) catfish steaks or firm white fish, cut into 1- to 2-inch pieces
- 3 tbsp (45 ml) neutral oil (vegetable or peanut)
- 3 tbsp (45 g) granulated sugar
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce (optional for color)
- 1/2 cup (120 ml) coconut water or water
- 4 small shallots, thinly sliced
- 3 garlic cloves, minced
- 1 small Thai chili, thinly sliced (optional)
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) coconut cream or 1 tbsp (15 ml) vegetable oil for richness (optional)
- 2 scallions, thinly sliced (for garnish)
- Fresh cilantro or Vietnamese coriander for garnish (optional)

Instructions

1. Heat the oil in a small clay pot or heavy-bottomed skillet over medium heat. Add the sugar and cook, stirring carefully, until it melts and turns a deep amber caramel (about 2–4 minutes). Watch closely to avoid burning.
2. Immediately add the shallots and garlic to the caramel and sauté for 30–45 seconds to soften and coat.
3. Carefully add the fish sauce and soy sauce—stand back as it may sputter—to deglaze and form a glossy sauce. Stir in the coconut water (or water) and coconut cream or oil if using.
4. Nestle the fish pieces into the sauce in a single layer. Add the sliced chili and sprinkle the black pepper over the fish.
5. Bring to a gentle simmer, then reduce the heat to low. Cover and braise gently for 12–15 minutes, spooning sauce over the fish once or twice, until fish is cooked through and sauce has thickened to a glaze.
6. Taste and adjust seasoning with a little more fish sauce or sugar if needed. Garnish with scallions and cilantro and serve hot with steamed rice.