Best 4 Ca Kho To Vietnamese Fish In Caramel Sauce Recipes

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**Ca Kho To (Vietnamese Caramel Fish): A Journey of Sweet, Savory, and Comforting Flavors**

Immerse yourself in the tantalizing world of Ca Kho To, a quintessential Vietnamese dish that captures the essence of home cooking. This delectable dish, often referred to as Vietnamese Caramel Fish, is a true culinary masterpiece that combines the perfect balance of sweet, savory, and comforting flavors. With its origins in Southern Vietnam, Ca Kho To has become a beloved dish enjoyed throughout the country and beyond. Join us on a culinary adventure as we explore the depths of this dish, unraveling its history, significance, and the incredible recipes that bring it to life. In this comprehensive guide, we'll delve into the art of preparing Ca Kho To, providing step-by-step instructions, ingredient breakdowns, and helpful tips to ensure your culinary success. Whether you're a seasoned home cook or just starting your culinary journey, Ca Kho To is a dish that will surely captivate your taste buds and leave you craving for more. So, gather your ingredients, fire up your stove, and let's embark on a flavorful expedition into the world of Ca Kho To.

Check out the recipes below so you can choose the best recipe for yourself!

Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH



Cá Kho Tộ Recipe - Vietnamese Caramelized & Braised Fish image

This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.

Provided by Hungry Huy

Categories     Main Course

Time 40m

Number Of Ingredients 15

1 lb catfish filets (bone and skin optional)
salt to clean the fish
2 tbsp oil
5 cloves garlic (minced)
1/2 yellow onion (sliced)
1 tsp salt
1.5 tbsp fish sauce
About 1/2 teaspoon thick soy sauce
1/2 c water
1/2 c coconut juice (or replace water & coconut juice with 1 cup coconut soda)
1 chile (sliced (to taste, optional))
freshly ground black pepper (or add as a final topping when serving)
1 green onions (roughly chopped)
black pepper (freshly ground )
1 red chile (sliced, optional)

Steps:

  • Generously salt fish and rinse under water to clean it. Set aside to dry.
  • Add oil to a pan and saute garlic over medium heat until lightly browned.
  • Layer onion on top, then the fish, evenly spaced.
  • Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
  • Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
  • Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
  • Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
  • Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.

Nutrition Facts : Calories 397 kcal, Carbohydrate 12 g, Protein 40 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 132 mg, Sodium 2393 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

VIETNAMESE BRAISED & CARAMELIZED CATFISH (Cá KHO)



Vietnamese Braised & Caramelized Catfish (Cá Kho) image

Nothing reminds me more of traditional Vietnamese home cooking than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.

Provided by Vicky Pham

Categories     side dish

Time 20m

Number Of Ingredients 10

3 lbs catfish (slice into 1-1/2-inch thick steaks)
4 tablespoons fish sauce
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1 tablespoon granulated sugar
1 shallot (mince)
3 garlic cloves (mince)
½ can Coco Rico coconut soda (6 oz)
1 green onion (slice thinly)
¼ teaspoon black pepper

Steps:

  • Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
  • In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
  • Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
  • Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
  • Top with green onions and black pepper when ready to serve.

Nutrition Facts : Calories 422, Fat 16, SaturatedFat 4, Carbohydrate 9, Sugar 7, Protein 57, Sodium 1561, Cholesterol 197

CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)



Ca Kho to (Vietnamese Fish in Caramel Sauce) image

This is an authentic Vietnamese fish dish. I have to admit that the first time I heard of fish with caramel sauce, I thought that it sounded like an awful combination! Boy, was I wrong! It is delicious and very unique-- the flavors actually work very well. Soooo good!

Provided by Sommer Clary

Categories     Vietnamese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon ground black pepper
3 large cloves garlic, finely minced
3 shallots, finely minced
2 tablespoons sugar
1/4 cup water
1/2 cup coconut milk
1 1/2 lbs catfish, filet (can substitute with halibut, striped bass, or pacific flounder)

Steps:

  • In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
  • In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)



Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) image

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.

Provided by angelcakes

Categories     Catfish

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/2 lbs catfish or 1 1/2 lbs 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

Steps:

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

Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2

Tips:

  • Use a heavy-bottomed pot or Dutch oven to prevent the fish from sticking and to evenly distribute the heat.
  • Make sure the fish is completely dry before frying to prevent splattering.
  • Fry the fish in small batches to avoid overcrowding the pan and to ensure that each piece cooks evenly.
  • Do not move the fish around too much while frying as this can break the skin and cause the fish to fall apart.
  • When making the caramel sauce, be careful not to burn the sugar. If the sugar starts to smoke, remove the pan from the heat immediately.
  • Once the caramel sauce is made, add the fish and cook until it is heated through. Do not overcook the fish as this will make it tough.
  • Serve the fish immediately with rice and vegetables.

Conclusion:

Ca kho to is a delicious and easy-to-make Vietnamese dish that is perfect for a weeknight meal. The fish is cooked in a flavorful caramel sauce that is sure to please everyone at the table. This recipe is a great way to introduce Vietnamese cuisine to your family and friends.

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