Ca Kho To

Ca Kho To is one of those Vietnamese comfort foods you'll never forget: firm pieces of fish slowly braised in a clay pot with a dark, sticky caramel, fish sauce, and coconut water. The result is a deep, sweet-salty, and slightly bitter sauce with plenty of black pepper that clings to each piece of fish. Served with steamed rice and fresh vegetables, it's Vietnamese comfort food at its best.

• Cuisine: Vietnamese
• Time: 50 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Cut the fish into thick pieces, about 3-4 cm. Toss them in 1 tbsp fish sauce, finely chopped garlic, shallots, and plenty of freshly ground black pepper. Let the fish marinate for 20 minutes.
2. Make the caramel: put 4 tbsp sugar and 2 tbsp water in a clay pot or heavy-bottomed pan. Heat over medium heat without stirring until the sugar melts and turns into a dark, amber caramel. Keep a close eye on it - it must not turn black and bitter.
3. Remove the pan from the heat for a moment and carefully pour 2 tbsp fish sauce into the caramel (watch out for splashes). Stir until it forms a glossy sauce.
4. Place the fish pieces in the pot and toss them in the caramel. Pour in coconut water until the fish is almost covered, then add a couple of crushed garlic cloves and a whole fresh chili.
5. Bring to a boil, reduce to low heat, and braise the fish, covered, for 25-30 minutes. Gently turn the fish pieces once during cooking to prevent them from breaking apart.
6. Remove the lid for the last 5-10 minutes and let the sauce reduce to a syrupy, dark glaze that clings to the fish. The fish is done when it is opaque throughout and flakes easily.
7. Sprinkle with sliced spring onions and an extra dash of black pepper. Serve immediately from the clay pot with plenty of steamed jasmine rice.

Tips

• Catfish is the classic fish for Ca Kho To, but pangasius or other firm white fish also works well.
• Let the sauce reduce well – it’s the thick, dark caramel that makes the dish.
• A clay pot retains heat and gives the most authentic braising, but a heavy-bottomed pan also works.