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Vietnamese Caramelized Fish (Cá Kho Tộ)
It may come as a surprise, but when we dine out, the dishes we order are often similar to those that we enjoy at home. On a typical night out, we might expect to be served bubbling cá kho tộ in a clay pot, alongside Vietnamese Sweet-and-Sour Tamarind Soup (canh chua cá), white rice, and a selection of vegetable side dishes. Even with an affordable cut of fish, you’ll be amazed at how moist and tender the fish becomes after being braised. Use high-quality, wild-caught fish and make your own caramel sauce using natural sweeteners like unrefined whole cane sugar. The clay pot imparts a unique flavor and texture to the dish, but even with a regular pot, you will still have a satisfying and flavorful dish. This classic dish is best served with steamed rice and some vegetables on the side.
Yield: 4 to 6 servings
- ¼ cup (60 mL) fish sauce or Fermented Anchovy Sauce, plus more if needed
- 2 shallots, minced
- 1 tablespoon grated fresh ginger (optional)
- 2 garlic cloves, minced
- 3 tablespoons (45 g) panela, divided, plus more if needed
- 2 pounds (900 g) wild-caught fish steaks (such as salmon or cod)
- 2 tablespoons (30 mL) coconut oil or lard
- 1½ cups (360 mL) coconut water
- 1 Thai chili (optional), minced
- 2 teaspoons fresh cracked pepper
- Chopped fresh cilantro, for garnish
In a large bowl, whisk together the fish sauce, shallots, ginger (if using), garlic, and 1 tablespoon of the panela. Add the fish and marinate at room temperature for 20 minutes.
To make the caramel sauce, heat the remaining 2 tablespoons (30 g) panela in a clay pot or Dutch oven over medium-high heat, stirring, until the sugar melts and caramelizes to a dark amber color, 5 to 7 minutes. Immediately add the oil to stop the caramelization process and stir.
Add the fish to the caramel sauce and sear until golden brown, 2 to 3 minutes, then flip the fish and sear the other side for another 2 to 3 minutes.
Pour the coconut water into the pot and reduce the heat to low. Cover and simmer for 20 minutes, until the fish is firm and has a beautiful caramel color. Remove the cover to allow the sauce to reduce to about half in volume, 20 to 30 minutes. Taste the sauce and season with more fish sauce or panela if desired. If you prefer some heat, stir in the optional Thai chili. Sprinkle with the pepper, garnish with cilantro, and serve.
This recipe is excerpted from Sophia Nguyen Eng’s new book The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing (Chelsea Green Publishing, December 2023) and is printed with permission from the publisher.
To learn more about Sophia Nguyen Eng, visit sprinklewithsoil.com.
Published in the Journal of Health and Healing™
Winter 2023-24 | Volume 47, Number 4
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