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Nutrition Facts
Serving Size 1 (295g) Recipe makes 3 servings The following items or measurements are not included below: 2 slices ginger
Calories 418
Calories from Fat 155		(37%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 1585mg		66%
Potassium 824mg		23%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 0.0g	0%
	Sugars 22.9g
Protein 36.9g		73%
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Vietnamese Dinner

Recipe Junkie

Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To)

Recipe #56112 | 50 min | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: angelcakes
Mar 11, 2003

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.

SERVES 3 -4 (change servings and units)

Ingredients

1 1/2 lbs catfish or red snapper fillets, cut up into about 4 inch pieces
1/3 cup white sugar
1/4 cup fish sauce (preferably Three Crabs Brand)
4 shallots, thinly sliced
1 tablespoon chopped fresh chili pepper
2 slices ginger, julienned
ground black pepper

Directions

1
In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
2
Remove pan from heat and stir the fish sauce into the caramel.
3
It will smoke slightly.
4
Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
5
Stir in the shallots, chili and ginger.
6
Add the fish in the caramel sauce and sprinkle with black pepper.
7
Bring to a boil.
8
Reduce the heat to low and cover the pan.
9
Simmer for 30-45 minutes, turning the fish occasionally and carefully.
10
Serve with rice.

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Featured Reviews for This Recipe

From: Just Kim

On May 2, 2009

good recipe. i added some coconut soda (1/4 cup) to it also to add flavor and juice. Otherwise, it would be a little too salty for me. I also boiled the fish beforehand to get all the dirty bubbles out (you'll know what I'm talking about once you boil it). This also gets rid of the "fishiness". I sauted some onion and added that in afterward to give it more flavor and made it smell really good.

1 person found this review helpful

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From: Chef #1027882

On Nov 15, 2008

Excellent recipe! I found a similar recipe on another site before, which was good, but this one was even better. This is one of my dad's favorite vietnamese dishes; I was so happy that this recipe tastes just like the real thing! My husband, a picky eater, loved it too! Thanks for the recipe!

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From: multi-cultural foodie

On Aug 17, 2005

This is a favorite with my family everytime we go back to vietnam, so i can vouch for the authenticity of my tips: **for authentic "ca kho to", try leaving out the ginger, and when the pot comes to a boil, before simmering, add coconut juice (not coconut milk), just enough to cover the fish filets, which should be with the bone in, cross-sections, instead of traditional filets found in the west--if possible. then bring everything, including coconut juice, to a boil, then simmer until the sauce is reduced and the flavor is to your liking. without the coconut juice, it's just basic "ca kho"--still fantastic, mind you...**try this variation for a different "ca kho"...add garlic and finely diced fresh tomatoes to the shallots and chilli (still no ginger), and if possible, use sardines (like the kind found in mediterranean cuisine). this is also a fabulous version of "ca kho".

4 people found this review helpful

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From: Jim_Minh

On Sep 13, 2003

This is almost exactly how the Vietnamese make Ca Kho To, except they use a heavy covered clay pot, and they do not stir while cooking. The saucepan works almost as well. Make sure it is very heavy. It is essential to have good heat distribution or the fish will stick to the pan. Also make sure that all of the fish has at least partial contact with the caramel sauce while cooking.

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