Ca Kho To (Caramelized Fish)
Sticky, savory fish glazed in a deeply caramelized sauce with warm notes of ginger and garlic; a rustic, hands-on Vietnamese favorite that finishes with bright scallions and pepper. The sauce is cooked down until glossy so every bite clings to the fish.
1 ½ lb catfish fillets, cut into 2–3 inch pieces
½ tsp salt
½ tsp black pepper, freshly ground
2 tbsp vegetable oil
3 tbsp granulated sugar
2 tbsp water
2 shallot, thinly sliced
3 clove garlic, minced
1 tbsp ginger, finely julienned
3 tbsp fish sauce
1 tbsp soy sauce
½ cup coconut water
1 tsp dark soy sauce
2 stalk scallion, thinly sliced on the bias
1 fresh chili, sliced, optional
¼ tsp black pepper (finishing)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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