🐟 Cá kho tộ (caramelised catfish)

Name: Cá kho tộ (caramelised catfish)
Total time: 50 min
Yield: 4
Cuisine: Vietnam · Mekong Delta
Ingredients: 600 g catfish steaks; 3 tbsp sugar for the caramel; 3 tbsp fish sauce; 250 ml coconut water; 3 garlic cloves and 2 shallots, sliced; 2 red chillies, sliced; 1 tbsp vegetable oil; Black pepper and spring onion to serve

Origin: Vietnam · Mekong Delta

330kcal

per serving · 200 g

165kcal

per 100 g

34 gProtein17 g / 100 g

16 gFat8 g / 100 g

12 gCarbs6 g / 100 g

Cá kho tộ is a Vietnamese dish of catfish steaks braised in a clay pot with dark caramel, fish sauce, coconut water and chilli. The sauce reduces to a sticky, glossy glaze that is sweet, salty and deeply savoury, coating the tender fish. It is eaten at home with plenty of steamed rice and a simple vegetable soup.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein17 g protein per 100 g — 41% of the calories

Not vegetarianbecause of: catfish, fish sauce

Not veganbecause of: catfish, fish sauce

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

catfishfish saucesugarcoconut waterchili pepper

Recipe

4 servings50 min

Ingredients

600 g catfish steaks
3 tbsp sugar for the caramel
3 tbsp fish sauce
250 ml coconut water
3 garlic cloves and 2 shallots, sliced
2 red chillies, sliced
1 tbsp vegetable oil
Black pepper and spring onion to serve

Method

Marinate the fish with 1 tbsp fish sauce, half the garlic and shallot and black pepper for 20 minutes.
In a clay pot or heavy pan, melt the sugar with 1 tbsp water over medium heat until it turns a deep amber caramel.
Add the oil, remaining garlic and shallot and stir for 30 seconds, then add the fish and turn to coat.
Pour in the coconut water and remaining fish sauce, add the chillies, cover and simmer on low heat for 25–30 minutes, turning once, until the sauce is thick and sticky.
Finish with plenty of black pepper and sliced spring onion and serve with rice.

How to make it lighter

Reduce the sugar to 2 tbsp — 1 tbsp sugar ≈ 50 kcal — and let the coconut water add sweetness.
Serve with a measured bowl of rice and a large plate of steamed greens.
Spoon only a little of the sauce over the rice, since it is concentrated in sugar and salt.

History

Cá kho tộ is a classic of southern Vietnam, especially the Mekong Delta, where catfish is plentiful and coconut water is used in braising. The name refers to the clay pot (tộ) it is cooked and served in.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →