Vietnamese Braised and Caramelized Catfish (Cá Kho)

By Vicky Pham · 60 min

Ingredients

Instructions

1. Marinate the catfish steaks in the fish sauce and 1 tablespoon sugar for at least 30 minutes.
2. In a wide skillet or claypot over medium-high heat, heat the oil (or water) until hot.
3. Sprinkle 2 tablespoons sugar in a thin layer over the oil and heat until it caramelizes to a dark amber color.
4. Immediately add the shallot and garlic and sauté until fragrant, about 15 seconds.
5. Add the marinated catfish along with all its marinade liquid. Turn the fish so every side is coated with the aromatics and caramel sauce.
6. Add the coconut soda and simmer gently on low, partially covered, for 20 minutes in total.
7. At the halfway point, flip the catfish so the top absorbs the braising liquid. If the fish is too delicate to flip, spoon the liquid over it instead.
8. When ready to serve, top with the sliced green onion and the black pepper.

Summarized from Vicky Pham's video. Watch it for the details.

More recipes with

GarlicScallionBeefShallotCoconut