Description
Hearty Vietnamese ca kho to simmers tender catfish in a rich, caramelized sauce of fish sauce, sugar, and black pepper. Bold flavors from family kitchens blend sweet, savory notes, inviting you to savor traditional Vietnamese comfort cooking.
Ingredients
Scale
- 1 lb (454 g) catfish fillets, cut into chunks
- 2.5 tbsps fish sauce
- 1 tsp dark soy sauce
- 2 tbsps light brown sugar
- 0.5 tsp black pepper
- 0.25 cup (60 ml) coconut water
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 stalk green onions, minced
Instructions
- Marination: Immerse catfish fillets in a potent blend of dark soy sauce and fish sauce, allowing proteins to absorb deep umami essences for 10 minutes.
- Flavor Foundation: Heat oil in a heavy-bottomed pan, gently sweating shallots until translucent. Introduce garlic and light brown sugar, creating a golden caramel base that anchors the dish’s complex flavor profile while stirring continuously.
- Braising Process: Carefully transfer marinated catfish into the aromatic mixture, pouring coconut water to create a luscious braising liquid. Bring to a gentle boil, then reduce heat for a controlled simmer that transforms the fish and concentrates the sauce’s intensity.
- Reduction and Seasoning: After 20 minutes, delicately rotate the fish to ensure even cooking. Scatter green onions across the surface, allowing the liquid to reduce and develop a glossy, thick consistency that clings to the fish. Finish with a sprinkle of freshly ground black pepper.
- Serving: Plate the caramelized catfish atop steaming white rice, letting the rich, developed sauce cascade over the grains and create a harmonious blend of sweet, savory, and umami flavors quintessential to Vietnamese culinary tradition.
Notes
- Marinate Thoroughly: Soak catfish in dark soy and fish sauce for exactly 10 minutes to maximize flavor absorption and enhance umami depth.
- Control Caramelization: Stir shallots, garlic, and brown sugar carefully to develop a golden base without burning, which is crucial for authentic Vietnamese taste.
- Simmer Gently: Maintain low heat during cooking to prevent fish from breaking and allow sauce to reduce naturally, creating a rich, glossy texture.
- Final Touch Matters: Add green onions and black pepper at the end to brighten flavors and provide a fresh, aromatic finish to the caramelized catfish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5
- Calories: 270
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg