Description
Cá Kho Tộ is a traditional Vietnamese caramelized fish stew made with fish, caramelized sugar, fish sauce, and aromatic spices. The dish is cooked slowly, usually in a clay pot, to allow the fish to absorb the savory and sweet sauce, resulting in a rich, flavorful dish. It is typically made with catfish, but other firm white fish like snapper, barramundi, or tilapia can also be used. The dish has a wonderful balance of sweetness, saltiness, and depth from the fish sauce and coconut water, making it an iconic meal in Vietnamese cuisine.
Ingredients
Fish:
500 g (about 1 lb) catfish steaks (or any firm white fish: snapper, barramundi, tilapia)
½ tsp salt
½ tsp black pepper
1 tbsp fish sauce
1 tsp sugar
Caramel Sauce (nước màu):
2 tbsp sugar
2 tbsp water
For the Stew:
1–2 tbsp cooking oil
3 cloves garlic, minced
1 small shallot, minced
1–2 bird’s eye chilies or ½ red chili, sliced (optional)
3 tbsp fish sauce
1 tbsp soy sauce (optional, for balance)
½ cup coconut water (or water)
1 tsp brown sugar (optional, to taste)
Freshly cracked black pepper
1 green onion, chopped (for garnish)
Instructions
1. Marinate the Fish
Rinse and pat dry the fish pieces.
Season with salt, pepper, fish sauce, and 1 tsp sugar.
Marinate for 20–30 minutes.
2. Make the Caramel Sauce (Nước Màu)
In a clay pot (or heavy pan), add 2 tbsp sugar and 2 tbsp water over medium heat.
Let it cook without stirring until the sugar turns a deep amber brown.
Once caramelized, quickly add a splash of water (or coconut water) to loosen it.
⚠️ Be careful — it may bubble up!
This creates the rich brown base for the fish.
3. Cook the Aromatics
Add oil to the pot, then sauté garlic, shallot, and chili until fragrant.
Gently place the marinated fish into the pot (skin side down if using catfish).
Spoon some of the caramel sauce over the top.
4. Add Seasoning & Simmer
Add fish sauce, soy sauce, coconut water, and brown sugar (if using).
Bring to a gentle simmer, then reduce the heat to low.
Cover and cook for 15–20 minutes, occasionally spooning sauce over the fish.
Continue simmering until the sauce thickens and coats the fish with a glossy caramel glaze.
5. Finish & Serve
Sprinkle freshly ground black pepper and chopped green onion on top.
Serve hot with steamed jasmine rice and a side of pickled vegetables or sautéed greens.
Notes
Vietnamese Caramelized Fish, or Cá Kho Tộ, is a beloved home-style dish known for its sweet-salty balance and deep caramel flavor. Serve it with steamed jasmine rice and fresh herbs to soak up the savory sauce. For extra authenticity, cook it in a clay pot to enhance the rich, smoky taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Caramelizing & Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 340
- Sugar: 10g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: Moderate
Keywords: Cá Kho Tộ, Caramelized Fish, Vietnamese Fish Stew, Vietnamese Catfish Recipe