Top 7 # Cá Rô Vietnamese Fish Xem Nhiều Nhất, Mới Nhất 3/2023 # Top Trend

For a crunchy seafood version, try our Tôm Rim (Vietnamese Caramelized Shrimp)!

A Vietnamese family’s comfort food

You may be surprised to know that when Vietnamese families go out for dinner, the dishes ordered aren’t too different to those eaten at home. A typical night out would look something like this: bubbling Cá Kho Tộ served smoking hot in a claypot along with Canh Chua (Sweet and Sour Soup), white rice and a few vegetable side dishes.

Sounds rather simple, right?

The Chinese in me (who often enjoys restaurant food we don’t make at home) was always confused by this.

But as I watch the fish steaks in my Cá Kho Tộ slowly caramelizing away and thickening into that glorious sweet savory sauce, I can finally understand why:

You can’t go wrong with hearty, wholesome comfort food.

Not to mention, this recipe is ridiculously easy to whip up for weeknight dinners and can be made with any of your favorite fish.

Our secret is to keep it braising low and slow so that it’s super tender and fragrant. This helps the natural juices infuse into the sauce for the best sticky flavor bomb to pour all over your rice!

Why this recipe works

The fish steaks are marinated in aromatics and sauces for an iconic Vietnamese flavor profile.

Coconut water is used for the braising, which results in a gorgeous gentle sweetness.

Our family’s Cá Kho Tộ is cooked low and slow to achieve a juicy fall-apart fish.

What you’ll need

For the marinade

About the spice

The amount of chili you use is entirely up to personal preference, and you can leave it out entirely if you like. Some families like to have it cut up and add in during the braising while others like to keep it whole.

The longer you leave it in there, the spicier it will be. If you prefer it less spicy, put it in towards the end of the braising or just as a garnish.

For the caramel

About the sugar

We prefer using brown sugar varieties like palm sugar for a richer color and flavor. However, any that you have on hand will work so long as it’s adjusted to taste.

How to make this recipe

Combine the fish with the sugar, chicken bouillon powder, pepper, fish sauce and oil as well as half of the garlic and red shallots. Let it marinate for a minimum of 20 minutes.

To make the caramel, heat up a claypot on low heat and add the oil and sugar in. Let it brown and stir in the remaining aromatics for 10 seconds.

Note: Work VERY quickly with the sugar because it will burn if left on the heat for too long.

Pour in the coconut water and turn the heat up to high.

Add the fish in and let it simmer for 30 seconds, then gently flip it over to coat the sauce on the other side. Pour the remaining marinade over it.

Let the fish braise on a low-medium heat for 1 hour or until soft with the lid partially on. The sauce should be slightly thick and sticky when it’s done. If you plan to add chili, you can put it in now.

Tip: Scoop the sauce onto the fish every 15 minutes to make sure every part is covered.

Garnish with spring onions and serve immediately with hot rice!

FAQs

Which fish should I use?

Cá Kho Tộ is commonly made using catfish, but Grandma has used other types before. Really, any fish that has few bones and lots of meaty flesh (such as salmon, barramundi, basa, cod or sea bass) is ideal for this recipe.It’s also delicious when there’s a generous amount of fat as it melts in your mouth after braising.

What’s the best fish sauce brand to use for Cá Kho Tộ?

We used Squid Brand Fish Sauce for this recipe because that’s what we had on hand, but there are many other varieties including Red Boat and Son Fish Sauce. Each will have their own unique flavor profiles so make sure to season to taste.

What can I use if I don’t have a claypot?

Sometimes Grandma will use a large saucepan with a flat bottom, but skillets and pots will work just as well so long as they have a straight base for the ingredients to lay on.

Tips for the best results

Use coconut water. As with any Vietnamese braising recipe (like our family’s Thịt Kho), coconut water adds a subtle sweetness that gets infused into the ingredients.

Adjust the heat while the sugar is cooking. Sugar burns easily, so keep an eye on the sauce. If it’s darkening too fast, IMMEDIATELY turn the heat down to low.

Use a spatula to flip. The catfish will become very soft during the braising, so use a spatula to avoid breaking any flesh.

What to serve it with

Want more home cooked recipes?

This Cá Kho Tộ recipe is the TASTIEST way to slow cook fish. For such a budget-friendly cut, it’s incredibly moist and fall apart tender!

5

from

7

votes

Print

Pin

Prep Time:

25

minutes

Cook Time:

1

hour

5

minutes

Total Time:

1

hour

30

minutes

Servings:

6

Calories:

247

kcal

Author:

Jeannette

Equipment

▢

Claypot

Ingredients

For The Marinade

▢

650

g / 1.4 lb

fish

(preferably in steak form)

▢

3

cloves

garlic

(finely chopped)

▢

2

red shallot

(finely chopped)

▢

3

chili

(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

cooking oil

(with a neutral flavor)

For The Sauce

▢

1

US cup

coconut water

(or water)

▢

4

tbsp

oil

▢

3

tbsp

sugar

(or to taste)

▢

spring onion

(finely chopped; to garnish)

Instructions

Combine the fish with the sugar, chicken bouillon powder, pepper, fish sauce and oil as well as half of the garlic and red shallots. Let it marinate for a minimum of 20 minutes.

To make the caramel, heat up a claypot on low heat and add the oil and sugar in. Let it brown and stir in the remaining aromatics for 10 seconds.

Note: Work VERY quickly with the sugar because it will burn if left on the heat for too long.

Pour in the coconut water and turn the heat up to high.

Add the fish in and let it simmer for 30 seconds, then gently flip it over to coat the sauce on the other side. Pour the remaining marinade over it.

Let the fish braise on a low-medium heat for 1 hour or until soft with the lid partially on. The sauce should be slightly thick and sticky when it’s done. If you plan to add chili, you can put it in now.

Tip: Scoop the sauce onto the fish every 15 minutes to make sure every part is covered.

Garnish with spring onions and serve immediately with hot rice!

Notes

Use coconut water. As with any Vietnamese braising recipe (like our family’s Thịt Kho), coconut water adds a subtle sweetness that gets infused into the ingredients.

Adjust the heat while the sugar is cooking. Sugar burns easily, so keep an eye on the sauce. If it’s darkening too fast, IMMEDIATELY turn the heat down to low.

Use a spatula to flip. The catfish will become very soft during the braising, so use a spatula to avoid breaking any flesh.

We prefer using brown sugar varieties like palm or raw sugar for a richer color and flavor. However, any that you have on hand will work so long as it’s adjusted to taste.

The longer you leave the chili in to cook, the spicier it will be. If you’d prefer it less spicy, put it in towards the end of the braising or just as a garnish.

Tried this recipe? Tag me TODAY!

If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin

Join the family!

Vietnamese Braised Fish Recipe (Cá Kho Tộ)

To change our daily meal, we have been attempting to make varieties of dish with fish for our beloved children to make sure they get enough nutrients, including Baked Salmon with Lemon-Butter Sauce, Baked Fish Lemongrass, etc. At this time, we want the kids to try our traditional braised dish by making Vietnamese Braised Fish or Braised Catfish in Claypot (Ca Kho To). Usually, we use catfish to make the dish and also add pork in it. Since the pork will release some of its fat into the sauce during our braising process, our braised dish will be more tasty and delicious. Adding pork is totally optional. We know if the recipe is successful when the kids would ask for more. Since we’re making this for our kids, we don’t add any hot pepper. If you love spicy food, you can add some Thai chili pepper. It will enhance the flavor and taste.

You can make this recipe using a clay pot or cast iron skillet. In Vietnam, this dish is always made in clay pot. Since we don’t know for high certainty the safety of clay pots sold at Asian markets, we opt for cast iron skillet made in the USA. It will also help keep the heat longer and heat evenly which is crucial for this dish.

For other fish recipes, check out our Baked Fish with Lemongrass (Cá Nướng Sả) and Baked Salmon with Lemon-Butter Sauce (Cá Hồi Nướng Sốt Bơ Chanh).

Visit our youtube channel for more cooking videos, https://www.youtube.com/NPFamilyRecipes .

To change our daily meal, we have been attempting to make varieties of dish with fish for our beloved children to make sure they get enough nutrients, including Baked Salmon with Lemon-Butter Sauce, Baked Fish Lemongrass, etch. At this time, we want the kids to try our traditional braised dish by making Vietnamese Braised Fish. Usually, we use catfish to make the dish and also add pork in it. since the pork will release its fat into the sauce during our braising process, our braised dish will be more tasty and delicious.

Thinly slice a shallot. For green onion, mince only onion’s white part. Chop the green part thinly. Set aside.

Cut pork into thin slices. Place into a bowl and marinate with 1 tsp. sugar, 1/4 tsp. salt, 1 tsp. fish sauce, 1/4 tsp. ground pepper, and 1/2 amount of minced onion. Mix up. Set aside. In another bowl, marinate the fish with 1 and 1/2 tsp. sugar, 1/4 tsp. salt, 2 tsp. fish sauce, 1/4 tsp. ground pepper, remaining minced onion, and 1 tsp. mushroom seasoning, if using. Mix well. Marinate for 15 minutes.

Heat a cast iron skillet or a clay pot on medium-low heat. Add 2 tsp. sugar on one side of the pan. (Don’t stir until the sugar melt.) Pour 1 tsp. oil on the other side of the pan. Add sliced shallot. Stir fry until fragrant.

Pour in the marinated pork. Stir fry for 1 minute. Lay the marinated fish over the pork. Add water. Bring it to a boil. Cover and cook for 4 minutes on each side. Then take off the lid and cook for 6-8 minutes without covering or until it reaches to your desired consistency.

Garnish with chopped green onions. Sprinkle with ground pepper.

Served with white rice and soup or with white rice, salad and cucumber. Enjoy and Good Luck! Please let me know your result!

If your caramel sauce is burned, you should discard it right away. If not, it will destroy your whole dish. It is good if you make the caramel sauce ahead or you can buy it at any Asian grocery store.

Stir-fried shallot will eliminate the fish smell and also give the dish a wonderful taste.

Main Ingredient Cost Catfish steak $5.19 Pork $1.79 ----------------------------------------------------- $6.98 ̣($1.75/serving)

One of my favorite Vietnamese Fish Recipes these days is Crispy Tilapia Fish – Cá Rô Chiên Giòn. Serving with special dipping fish sauce and steamed rice is the best. You cannot deny its flavor from the first time. It is not only crispy outside, but also is sweet inside.

These fishes are usually lived in rivers so their meat is not harmful for who is easily get food allergy from seafood. So, are you ready to cook one of stunning Vietnamese Fish Recipes like this with me? You maybe know that fish meat is the best choice for anyone who want getting diet.

Ingredients:

1kg tilapia fish (cleaned well) Spices: garlic, chilies, coriander leaves, olive oil, fish sauce, sugar

Process:

Step 1: After clean well tilapia fish, cut gently some lines on its body to absorb spices easily and fry quickly. Wait to get dry.

Step 2: Heat the oil (make sure it will cover all fish body when frying). Here is also the most important step to create one of amazing Vietnamese Fish Recipes; that is why you should not neglect when frying. When oil is hot, put fish in pan.

Step 3: After one side of fish turn yellow, change to another side. In my cooking experiences, you should fry twice to keep its crispy longer. After first frying, put on plate added paper napkin to absorb wasted oil; wait for 15 minutes and bring to fry again with new oil until its skin turns brown yellow.

Step 4: Making dipping fish sauce: Mix 3 tablespoons fish sauce, 1 teaspoon sugar, 1 teaspoon minced garlic + chili, stir well. Or you can follow the process for making sauce in last post if you want to maintain in for many days after.

Finally, you can serve this dish for all members in family meal. Present with cucumber, tomatoes or any vegetables you want and put a little coriander leaves on top. Hope you will satisfy with one of amazing Vietnamese Fish Recipes like this. Have a great weekend and good luck for your cooking.

Source: vietnamesefood.com.vn

Read more:

This is one of the most traditional dishes in Vietnam, particularly in the southern areas of Vietnam because the fish and meat are plentiful in there. Cá Kho Tộ – Vietnamese Caramelized And Braised Catfish is originally served in the clay pot, but not everyone has clay pots, so you can use a skillet as a replacement. The tasty catfish simmered in a caramelized sauce with green onions, fish sauce, garlic, and red chilies. Trust me, you will be so glad to find such a simple recipe you can make at home! Let’s take a look at this detailed Vietnamese Caramelized And Braised Catfish – Cá Kho Tộ recipe!

Ingredients

Water – 1 /3 cup (x 2)Shallots – 2 (chopped)Fish sauce – 2 tablespoonsGarlic cloves – 4 (minced)Red pepper – ½ teaspoon (flakes)Ground black pepper – 1 ½ teaspoonsWhite sugar – 1/3 cupWhite sugar – ½ teaspoonLemon juice – 1 tablespoonCatfish – 2 pounds (fillets)Green onion – 1 (thinly sliced)Cilantro – 1 /2 cup (chopped)Fish sauce – 3 tablespoons

Prep the catfish: make sure that the fish steaks have the skin on. Use paper towels to pat dry.

Mix fish sauce and 1/3 cup of water together in a small bowl. Then, set it aside

Mix garlic, shallots, black peppers, and flakes of red peppers in another bowl. Also, set it aside

In a large skillet, pour 1/3 cup of white sugar and 1/3 cup of water, boil it over medium heat. Try to stir them occasionally till the sugar gets deep golden brown (like the color of cockroach’s wings). It is important to watch the sugar. Do not let the sugar get dark brown or you will receive a burnt taste. Remove from the heat, stop for a minute before adding the fish sauce into and stir well using a wooden spoon. There, you have made caramel.

Next, add the prepared catfish steaks to the caramel, followed by red chilies, shallots, green onions, minced garlic, and white sugar. Then, add water just enough to cover the fish. Bring it to a boil, after boiling, you lower to simmer for 45 minutes to 1 hour. Stir occasionally and add more water if necessary.

After the water gets evaporated, you can check the fish to see if it is fully cooked or not. If not, add another 1/3 cup of water into and cook for some more minutes to let it cooked fully. The gravy with caramel color should be thick.

Then, season the dish with fish sauce plus with black pepper and cook for extra 5 to 10 minutes under low heat.

After done, transfer the fish to a serving dish or bowl

Remove green onions strings (optional)

Garnish your dish with cilantro leaves (or parsley as an alternative).

Once done, Vietnamese Caramelized And Braised Catfish is really tender. This Cá Kho Tộ – Vietnamese Caramelized And Braised Catfish dish is perfectly delicious when served with jasmine rice. You will surely love to spoon the thick sweet/salty sauce over the rice. But, upon cooking, you may want to turn on the kitchen fan because this dish’s aroma could be a little bit strong.