Our family’s Cá Kho Tộ recipe is the simplest and most delicious way to slow-cook fish! The braising sauce thickens to a glorious, sticky consistency that’s perfect over hot, steaming rice. For such an affordable cut, the fish turns out incredibly moist and tender, practically falling apart with each bite!
Equipment
Claypot
INGREDIENTS
For the Marinade
650g / 1.4 lb fish (preferably in steak form)
3 cloves garlic (finely chopped)
2 red shallots (finely chopped)
3 chili peppers (optional)
2 tbsp fish sauce (or to taste)
1 1/2 tbsp sugar (or to taste)
1 tsp chicken bouillon powder
1 tsp pepper
1 tsp neutral cooking oil
For the Sauce
1 US cup coconut water (or water)
4 tbsp oil
3 tbsp sugar (or to taste)
Spring onions (finely chopped; for garnish)
INSTRUCTIONS
- Combine the fish with the sugar, chicken bouillon powder, pepper, fish sauce, oil, and half of the garlic and shallots. Let it marinate for at least 20 minutes.
- To make the caramel, heat the claypot on low heat, adding the oil and sugar. Let it cook until it browns.
Note: Be quick with the sugar, as it can burn if left too long on the heat. - Add the remaining garlic and shallots to cook for 20 seconds, then pour in the coconut water and increase the heat to high.
- Add the fish and let it simmer for 30 seconds. Gently flip the fish to coat the other side, then pour the remaining marinade over it.
- Lower the heat to medium and braise the fish for 1 hour, partially covering the pot. The sauce should become thick and sticky. Add chili at this point if desired.
Tip: Spoon the sauce over the fish every 15 minutes to ensure it’s evenly coated. - Garnish with spring onions and serve immediately with hot rice!
