Ingredients for Vietnamese Fish Simmered In Caramel Sauce Ca Kho To
- Catfish
- White Sugar
- 1/4 cup fish sauce
- 2 shallots, finely chopped
- Fresh Chili Pepper
- 1 tablespoon grated ginger
- Ground Black Pepper
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How to Make Vietnamese Fish Simmered In Caramel Sauce Ca Kho To
- In a heavy 2-quart saucepan, cook 1/2 cup granulated sugar over medium-low heat, swirling the pan constantly, until it melts and turns a deep amber caramel color. This takes about 8-10 minutes.
- Carefully remove the pan from the heat. Slowly whisk in 1/4 cup fish sauce (it will bubble and steam).
- Return the pan to low heat and gently simmer for 2-3 minutes, stirring constantly, until the caramel is completely dissolved and smooth.
- Add 2 finely chopped shallots, 1-2 finely minced chilies (adjust to your spice preference), and 1 tablespoon grated ginger.
- Add 1 pound of firm white fish fillets (such as cod, snapper, or basa), cut into 2-inch pieces. Sprinkle with 1/2 teaspoon black pepper.
- Bring the sauce to a gentle boil.
- Reduce heat to low, cover the pan, and simmer for 30-45 minutes, gently turning the fish occasionally to ensure even cooking and prevent sticking.
- Serve hot over steamed rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
88g
Fat
14g
Carbs
8g
