Vietnamese Ca Kho To (Caramel Fish)

Ingredients

• 600g firm white fish (or salmon), in chunks
• 3 tbsp sugar
• 2 tbsp water
• 3 tbsp fish sauce
• 3 garlic cloves, minced
• 1 thumb ginger, sliced
• 2 spring onions
• 1 chilli, chopped
• 2 tbsp oil
• Black pepper
• Coriander

Instructions

1. In a clay pot or heavy pan, melt the sugar with the water until deep amber.
2. Carefully add the oil and aromatics.
3. Add the fish and turn to coat in caramel.
4. Pour in the fish sauce and 1/2 cup water.
5. Simmer gently for 20-25 minutes, basting often, until the sauce is sticky and the fish is glazed.
6. Finish with pepper and coriander.

Serving suggestions

• Serve with steamed rice and a vegetable side.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions