Cá Kho Tộ (Caramelized Fish)

1. Fish: Catfish: Traditionally used for its firm texture and ability to absorb flavors. Other firm white fish can be substituted.
2. Caramel Sauce (Nước Màu):
    - Sugar: Caramelized to create a deep, amber-colored sauce.
    - Water: Used to dissolve the caramelized sugar.
3. Aromatics:
    - Garlic: Minced to add depth and aroma.
    - Shallots: Thinly sliced for a mild, sweet flavor.
    - Ginger: Sliced to add warmth and a subtle spice.
    - Green Onions: Chopped for garnish and flavor.
4. Seasonings:
    - Fish Sauce: Provides umami and salty flavor.
    - Soy Sauce: Adds richness and color.
    - Black Pepper: Adds a mild heat and enhances the overall flavor.
    - Chili: Fresh or dried, for a spicy kick (optional).
5. Additional Ingredients:
    - Coconut Water: Adds a subtle sweetness and enhances the richness of the caramel sauce.
    - Bird’s Eye Chili: For those who prefer a spicier dish.

1. Preparing the Caramel Sauce: In a small saucepan, heat sugar over medium heat until it melts and turns a deep amber color. Be careful not to burn the sugar. Add a small amount of water to stop the cooking process and dissolve the caramel. Set aside.
2. Marinating the Fish: Cut the fish into large chunks. In a bowl, marinate the fish with fish sauce, soy sauce, black pepper, and a little bit of the caramel sauce. Let it marinate for at least 30 minutes to absorb the flavors.
3. Cooking the Aromatics: In a clay pot or heavy-bottomed pan, heat a small amount of oil over medium heat. Add minced garlic, sliced shallots, and ginger, and sauté until fragrant and golden brown.
4. Cooking the Fish:
    - Add the marinated fish to the pot, along with any remaining marinade. Pour in the caramel sauce and enough coconut water to almost cover the fish.
    - Add bird’s eye chili if desired. Bring the mixture to a gentle simmer.
5. Simmering: Reduce the heat to low and cover the pot. Let the fish simmer gently for about 30-40 minutes, or until it is tender and the sauce has thickened. Spoon the sauce over the fish occasionally to ensure it is well-coated.
6. Final Touches:
    - Adjust seasoning with additional fish sauce or sugar if needed.
    - Garnish with chopped green onions and freshly ground black pepper before serving.
7. Serving: Serve Cá Kho Tộ hot, accompanied by steamed jasmine rice and fresh vegetables or herbs.

Cá Kho Tộ is a staple in Vietnamese home cooking, especially in the southern regions. The dish is typically made with catfish, but other types of fish like tilapia or salmon can also be used. The fish is simmered in a rich caramel sauce that balances sweet, salty, and umami flavors, resulting in a deeply satisfying dish that pairs perfectly with steamed rice.

Cá Kho Tộ, or caramelized fish, is a traditional Vietnamese dish known for its rich, savory flavors and tender texture. This comforting dish features fish slow-cooked in a clay pot with caramel sauce, fish sauce, and aromatic spices. At Vị Hanoi, we prepare Cá Kho Tộ using authentic recipes and high-quality ingredients to deliver a dish that is both flavorful and satisfying. Here’s a detailed recipe and preparation guide for Cá Kho Tộ.

The key to a delicious Cá Kho Tộ lies in its balance of flavors and quality of ingredients. Here are the main components:

Creating Cá Kho Tộ involves several steps, each essential for building the dish’s complex flavors:

At Vị Hanoi, we are dedicated to bringing you the authentic flavors of Vietnamese cuisine. Our Cá Kho Tộ is made with traditional ingredients and methods, ensuring a dish that is both flavorful and comforting. Whether you’re enjoying it as part of a family meal or a special occasion, Cá Kho Tộ offers a taste of Vietnam’s rich culinary heritage.