Best 4 Ca Kho To Vietnamese Fish In Caramel Sauce Recipes
A delightful hallmark of Vietnamese cuisine, ca kho to, which translates to braised fish in caramel sauce, is a delectable dish that tantalizes taste buds with its harmony of sweet, savory, and tangy flavors. This traditional Vietnamese dish has gained immense popularity both in Vietnam and abroad, captivating hearts with its rich, caramelized sauce that lovingly coats tender fish fillets. Whether you're a seasoned cook or a novice in the kitchen, embarking on a culinary journey to explore the nuances of ca kho to promises a rewarding experience that will leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH
This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.
Provided by Hungry Huy
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Generously salt fish and rinse under water to clean it. Set aside to dry.
- Add oil to a pan and saute garlic over medium heat until lightly browned.
- Layer onion on top, then the fish, evenly spaced.
- Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
- Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
- Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
- Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
- Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.
Nutrition Facts : Calories 397 kcal, Carbohydrate 12 g, Protein 40 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 132 mg, Sodium 2393 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
Provided by angelcakes
Categories Catfish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
- Remove pan from heat and stir the fish sauce into the caramel.
- It will smoke slightly.
- Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
- Stir in the shallots, chili and ginger.
- Add the fish in the caramel sauce and sprinkle with black pepper.
- Bring to a boil.
- Reduce the heat to low and cover the pan.
- Simmer for 30-45 minutes, turning the fish occasionally and carefully.
- Serve with rice.
Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2
VIETNAMESE BRAISED & CARAMELIZED CATFISH (Cá KHO)
Nothing reminds me more of traditional Vietnamese home cooking than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.
Provided by Vicky Pham
Categories side dish
Time 20m
Number Of Ingredients 10
Steps:
- Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
- In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
- Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
- Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
- Top with green onions and black pepper when ready to serve.
Nutrition Facts : Calories 422, Fat 16, SaturatedFat 4, Carbohydrate 9, Sugar 7, Protein 57, Sodium 1561, Cholesterol 197
CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)
This is an authentic Vietnamese fish dish. I have to admit that the first time I heard of fish with caramel sauce, I thought that it sounded like an awful combination! Boy, was I wrong! It is delicious and very unique-- the flavors actually work very well. Soooo good!
Provided by Sommer Clary
Categories Vietnamese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
- In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.
Tips:
- To make the caramel sauce, use a heavy-bottomed saucepan to prevent burning.
- When making the caramel sauce, do not stir it. Swirl the pan instead to evenly distribute the heat.
- Once the caramel sauce starts to bubble and turn amber in color, immediately remove it from the heat. If you overcook it, the sauce will become bitter.
- To prevent the fish from sticking to the pan, make sure the pan is hot before adding the fish.
- Do not overcrowd the pan when frying the fish. Fry the fish in batches if necessary.
- To make sure the fish is cooked through, use a food thermometer to check that the internal temperature has reached 145°F (63°C).
- Garnish the dish with green onions, cilantro, and chili peppers before serving.
Conclusion:
Ca Kho To, also known as Vietnamese Fish in Caramel Sauce, is a delicious and flavorful dish that is easy to make at home. By following the tips and instructions in this article, you can create a restaurant-quality dish that your family and friends will love. Serve Ca Kho To with steamed rice and a side of vegetables for a complete meal.
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