Vietnamese Caramel Braised Fish (Cá Kho Tộ) holds a special place in the hearts of many Vietnamese people as a beloved comfort food, often enjoyed during family gatherings. Serve with steamed rice sprinkled with sliced spring onions, and black pepper.
Vietnamese Caramel Braised Fish (Cá Kho Tộ)
Serves 4
Ingredients:
1kg ASC labelled Basa Fillets
4 tablespoons fish sauce
1 tablespoon caster sugar
2 tablespoons vegetable oil
1 tablespoon caster sugar
1 purple eshallot, minced
3 garlic cloves, minced
1/2 can Coco Rico coconut soda (170g) Note: Can use coconut water or lemonade instead.
1 spring onion, finely sliced
1/4 teaspoon ground black pepper
Method:
To prepare the Basa fillets, cut into even pieces and marinate with fish sauce and sugar for at least 15 minutes.
To make the caramel sauce, heat the vegetable oil in a pan over medium-high heat. Add 1 tablespoon of sugar and cook until it turns amber. Add the minced shallot and garlic, cooking for 15 seconds until fragrant.
Add the marinated Basa fillets and any leftover marinade to the pan. Stir to coat the fish in the caramel sauce. Pour in the coconut soda and simmer for 20 minutes, partially covered. Flip the fillets halfway through, or spoon the liquid over if flipping is tricky.
To garnish and serve, sprinkle with sliced spring onions and black pepper before serving with steamed rice.
Smart Tip:
Adjust the seasoning and aromatics to suit your taste. For a bit more fragrance, you can add a few slices of fresh ginger.
Gluten Free, Dairy Free Recipe adaptation by Nina ‘Teddie’ Huynh.
