Vietnamese Caramelized Fish (Cá Kho)

By Vicky Pham · 40 min

Ingredients

Instructions

1. Marinate the catfish steaks in the fish sauce and 2 teaspoons sugar for 30 minutes.
2. Heat the vegetable oil in a skillet large enough to hold the fish in one layer over medium-high heat.
3. Sprinkle in 1 tablespoon sugar and heat until it melts and turns amber. Watch closely, as it burns quickly.
4. Add the shallots and garlic and fry for about 10 seconds until fragrant.
5. Add the fish with all its marinade and turn the pieces to coat them in the aromatics and caramel.
6. Add the coconut soda and braise gently, covered, on a low simmer for 10 minutes.
7. Uncover, turn the steaks so the other side absorbs the colour, and simmer uncovered on low for another 10 minutes.
8. Finish with a sprinkle of freshly ground black pepper (about ⅛ teaspoon), sliced green onion and red chilies.

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

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