---
title: Cá Kho Tộ (Caramel-Braised Fish)
servings: 4
prep time: 15 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/ca-kho-to
---

Gather @catfish steak{700%g}, @shallot{3}, @red chili{2}, @black pepper{1%tsp} and @sunflower oil{1%tbsp}.

Season the fish steaks with a tablespoon of @fish sauce{4%tbsp} and half the pepper and let them sit 10 minutes. ~{10%minutes}

Melt the @sugar{3%tbsp} with a splash of water in the pot over medium heat and cook, without stirring, until it turns the color of dark tea. ~{5%minutes}

Immediately add the oil, shallots, @garlic{3%clove} and @ginger{30%g} and stir for 30 seconds in the caramel.

Nestle in the fish, add the remaining fish sauce, @coconut water{250%ml} and the whole chili, and bring to a simmer.

Braise uncovered over low heat for 25–30 minutes, spooning the sauce over now and then, until it reduces to a dark glaze. ~{1650%seconds}

Finish with the sliced chili, @spring onion{2} and remaining pepper, and serve bubbling with plenty of jasmine rice.