Vietnamese Braised & Caramelized Catfish (Ca Kho)
Nothing reminds me more of traditional Vietnamese home preparation than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.
- 3 lbs catfish steaks (1-inch thickness)
- 4 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil (can with water)
- 2 tablespoons granulated sugar
- 1 shallot (minced)
- 3 garlic cloves (minced)
- 1/2 can Coco Rico coconut soda (6 oz)
- 1 green onion (slice thinly)
- 1/4 teaspoon ground black pepper
- Marinate the steaks with fish sauce and sugar for at least 30 minutes.
- In wide skillet or claypot, heat oil/water on medium-high. Sprinkle a thin layer of sugar (2 tablespoons) onto the oil and heat until the sugar caramelizes to an dark amber color. Immediately, add shallot and garlic and sauté until fragrant (about 15 seconds).
- Add marinated catfish and all its marinade liquid into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising). Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
- Top with green onions and black pepper when ready to serve.
Elements 3 lbs catfish steaks (1-inch thickness) 4 tablespoons fish sauce 1 tablespoon granulated sugar 1 tablespoon vegetable oil (can with water) 2 tablespoons granulated sugar 1 shallot (minced) 3 garlic cloves (minced) 1/2 can Coco Rico coconut soda (6 oz) 1 green onion (slice thinly) 1/4 teaspoon ground black pepper Method Marinate the steaks with fish sauce and sugar for at least 30 minutes. In wide skillet or claypot, heat oil/water on medium-high. Sprinkle a thin layer of sugar (2 tablespoons) onto the oil and heat until the sugar caramelizes to an dark amber color.
Immediately, add shallot and garlic and sauté until fragrant (about 15 seconds). Add marinated catfish and all its marinade liquid into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid.
If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead. Top with green onions and black pepper when ready to serve.
