Ca Kho To (Vietnamese Caramelized Fish)

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes (includes 10 minutes marinating)
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1.5 lb (680 g) catfish steaks or firm white fish (halibut/cod), 4 pieces
• 4 tbsp fish sauce, divided (1 tbsp for marinade + 3 tbsp for sauce)
• 3 tbsp palm sugar (about 36 g)
• 3/4 cup (180 ml) unsweetened coconut water (or water)
• 1 tbsp neutral oil
• 3 garlic cloves, thinly sliced
• 1 tbsp ginger, cut into matchsticks + 1 tsp grated ginger (for marinade)
• 2 scallions, white and green parts separated, sliced into 2-inch batons
• 1–2 red Thai chiles, sliced (seeded for less heat)
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh lime juice (optional)

Do This

• 1. Marinate fish 10 minutes with 1 tbsp fish sauce, 1 tsp grated ginger, and 1/4 tsp black pepper.
• 2. Warm 3/4 cup coconut water with 3 tbsp fish sauce until steaming (about 140°F/60°C).
• 3. In a clay pot, melt 3 tbsp palm sugar with 1 tbsp water over medium heat; cook 3–5 minutes to deep amber, then carefully add the warmed liquid.
• 4. Stir in oil, garlic, ginger matchsticks, scallion whites, and half the chiles; simmer 1 minute.
• 5. Nestle in fish; gently simmer on low 18–22 minutes, flipping halfway, until glazed and fish reaches 140–145°F (60–63°C). Optional: bake uncovered at 325°F/160°C for 20 minutes, flipping once.
• 6. Add scallion greens and remaining chile; bubble 2–3 minutes to thicken. Finish with lime juice and black pepper. Rest 5 minutes; serve with rice.

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Why You’ll Love This Recipe

• Classic Vietnamese sweet-salty balance with glossy palm sugar caramel and fish sauce.
• Weeknight-friendly: one pot, simple ingredients, under an hour.
• Built-in flexibility: works with catfish steaks or any firm white fish.
• Clay pot magic yields tender fish and a sauce that clings like a savory-sweet glaze.

Grocery List

• Produce: Garlic, ginger, scallions, red Thai chiles, lime (optional)
• Dairy: None
• Pantry: Catfish or firm white fish, fish sauce, palm sugar, unsweetened coconut water (or water), neutral oil, black pepper, jasmine rice (for serving, optional)

Full Ingredients

Fish and Marinade

• 1.5 lb (680 g) catfish steaks (1.5–2 inches thick) or firm white fish (halibut/cod), cut into 4 pieces
• 1 tbsp fish sauce
• 1 tsp grated fresh ginger
• 1/4 tsp freshly ground black pepper

Caramel and Sauce

• 3 tbsp palm sugar (about 36 g)
• 1 tbsp water (to start the caramel)
• 3/4 cup (180 ml) unsweetened coconut water (or water)
• 3 tbsp fish sauce
• 1 tbsp neutral oil (canola, grapeseed, or rice bran)
• 3 garlic cloves, thinly sliced
• 1 tbsp fresh ginger, cut into thin matchsticks
• 2 scallions, whites and greens separated, cut into 2-inch batons
• 1–2 red Thai chiles, thinly sliced (seed to reduce heat)
• 1/2 tsp freshly ground black pepper, plus more to finish
• 1 tsp fresh lime juice (optional, to brighten)

To Serve

• Steamed jasmine rice
• Fresh cucumber or quick pickles (optional)

Step-by-Step Instructions

Step 1: Prep and marinate the fish

Pat the fish dry. In a bowl, toss the fish gently with 1 tbsp fish sauce, 1 tsp grated ginger, and 1/4 tsp black pepper. Marinate at room temperature for 10 minutes while you prepare the aromatics. Slice the garlic, cut the ginger into matchsticks, and slice the scallions and chiles.

Step 2: Pre-warm the braising liquid

In a heatproof cup, combine 3/4 cup unsweetened coconut water and 3 tbsp fish sauce. Warm in the microwave until steaming (about 30–45 seconds, roughly 140°F/60°C). Warming prevents the caramel from seizing too hard and minimizes splatter when you deglaze.

Step 3: Make the palm sugar caramel

Set a 1.5–2 qt clay pot (or heavy saucepan) over medium heat. Add 3 tbsp palm sugar and 1 tbsp water. Cook without stirring for 3–5 minutes, swirling occasionally, until the syrup turns a deep amber. If using a thermometer, you are aiming around 340°F/171°C. Immediately remove from heat and carefully add the warmed coconut water–fish sauce mixture in a slow stream. Return to medium heat and stir until the caramel dissolves.

Step 4: Build the aromatic base

Add 1 tbsp neutral oil, the sliced garlic, ginger matchsticks, scallion whites, and half of the chile slices to the pot. Simmer for 1 minute to bloom the aromatics and lightly infuse the sauce.

Step 5: Simmer the fish gently

Nestle the fish into the pot in a single layer. Bring the liquid to a gentle simmer, then reduce to low. Cook 18–22 minutes total, flipping carefully at the halfway mark, until the fish is opaque and flakes easily. For best doneness, check that the center reaches 140–145°F (60–63°C). Optional oven method: place the uncovered clay pot in a 325°F (160°C) oven for 20 minutes, flipping once at 10 minutes.

Step 6: Glaze and finish

Stir in the scallion greens and remaining chile. Increase the heat to medium and bubble the sauce for 2–3 minutes until glossy and syrupy; it should thickly coat a spoon. Finish with 1/2–1 tsp fresh lime juice (optional) and a few grinds of black pepper. Remove from heat and rest 5 minutes to let the glaze set.

Step 7: Serve

Serve the fish directly in the clay pot or carefully transfer to a warm shallow bowl, spooning the savory-sweet glaze over the top. Garnish with extra scallion greens or chile slices if you like. This dish shines with hot jasmine rice and crisp cucumber.

Pro Tips

• Warm your liquid before deglazing to keep the caramel smooth and reduce splatter.
• Swirl the pot instead of stirring the caramel to prevent crystallization.
• Keep the simmer gentle; vigorous boiling can toughen delicate fish and reduce the sauce too quickly.
• Catfish steaks are classic, but equally tasty results come from halibut, cod, or barramundi—adjust time for thickness.
• For a deeper color, reduce the sauce an extra minute at the end, watching closely so it does not scorch.

Variations

• Salmon Ca Kho To: Use salmon steaks or thick fillets; reduce total simmer time to 12–16 minutes.
• Ginger-Forward: Double the ginger matchsticks and add a few slices beneath the fish for extra aroma.
• Milder Heat: Swap Thai chiles for Fresno or jalapeño, or omit and finish with black pepper only.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat with a splash of water to loosen the glaze. The palm sugar caramel (just the cooked amber syrup, known as nuoc mau) can be made ahead and stored in a sealed jar at room temperature for up to 1 month—reheat gently and use as needed for future braises.

Nutrition (per serving)

Approximate: 280 calories; 31 g protein; 13 g fat; 12 g carbohydrates; 1 g fiber; 1150 mg sodium. Values will vary based on fish type and exact reduction of the sauce.