Ca Kho To
Vietnamese caramelised fish braised in a clay pot. Sugar is cooked to a dark caramel first, which gives the sauce its colour and a bitterness that balances the fish sauce.
- Time
- 45 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Salt the fish steaks lightly and leave them 15 minutes, then pat dry.
- 02
Melt the sugar in a dry heavy pot over medium heat, without stirring, until it turns a deep amber. Take it just past golden - under-cooked caramel tastes only sweet, and the bitterness is the point.
- 03
Add the oil, shallots, garlic and ginger immediately and stand back, as it will spit.
- 04
Lay the fish in a single layer and spoon the caramel over it.
- 05
Add the fish sauce, coconut water and black pepper.
- 06
Simmer uncovered on low for 25 to 30 minutes, spooning the sauce over now and then, until it reduces to a thick glaze.
- 07
Do not stir or turn the fish more than once - it breaks apart. Finish with spring onion and chilli.
Cooking Tips
- Watch the caramel constantly. It goes from amber to burnt in seconds, and burnt caramel is unusable.
- Coconut water, not coconut milk - it adds sweetness without clouding the glaze.
Ingredient Substitutions
- Any firm white fish works. Delicate fillets fall apart in the braise.
- Plain water with an extra teaspoon of sugar replaces coconut water.
What to Serve With It
- Serve with plain rice and something fresh - cucumber or boiled greens - to cut the richness.
Storage and Reheating
- Keeps 2 days and the flavour deepens, which is traditional. Reheat gently.
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