Cá Kho Tộ: Vietnamese Caramel-Braised Catfish

Steps

1. Toss the catfish with the fish sauce, 1 tbsp sugar, 1 tsp pepper, half the shallots and half the garlic. Marinate 20 minutes.
2. Make the caramel: put the remaining 3 tbsp sugar and 2 tbsp water in a clay pot or small heavy saucepan over medium heat. Cook without stirring, swirling occasionally, 5–7 minutes, until it turns a deep mahogany, darker than maple syrup, and smells slightly smoky.
3. Carefully add the oil and the remaining shallots and garlic (it will sputter) and stir 30 seconds.
4. Add the fish in a single layer with all of its marinade and turn gently to coat in the caramel. Pour in the coconut water; it should come about halfway up the fish.
5. Bring to a boil, then lower to a steady simmer, uncovered, and cook 25–30 minutes, carefully turning the fish once halfway, until the liquid reduces to a thick, glossy sauce that coats the fish.
6. Scatter over the chilies, scallions, remaining pepper and cilantro. Serve straight from the pot with steamed rice.

Kitchen tip

The caramel should be very dark, the color of cola, but not black; the slight bitterness balances the fish sauce. Have the oil and shallots ready next to the stove because it moves fast at the end. Coconut water (not coconut milk) adds a gentle sweetness and is the southern Vietnamese way; plain water works too. Salmon or thick-cut cod are good substitutes if you cannot find catfish. The sauce is salty by design, so serve plenty of rice and a crisp cucumber salad.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.