Ca Kho To

Name: Ca Kho To
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 700 g catfish steaks; 3 tbsp fish sauce; 2 tbsp caramel; 2 shallots; 1 tsp black pepper; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Ca Kho To, a beloved Vietnamese dish, finds its roots in home kitchens where clay pots are favored for their even heat. Though traditionally a family meal, it has become a staple for any occasion where comfort and communal dining are celebrated. This recipe captures the essence of how it's made at home, with salt measured by the hand and fat used without restraint, creating a dish that invites everyone to the table.

The taste of Ca Kho To is a rich interplay of savory and sweet, with the fish sauce and caramel blending seamlessly to coat tender catfish steaks. Shallots add a gentle sweetness, while black pepper provides a subtle kick. The texture is luscious, with the fish absorbing the flavors and becoming melt-in-the-mouth perfect. Serve it simply, letting the dish speak for itself.

Ingredients

700 gcatfish steaks
3 tbspfish sauce
2 tbspcaramel
2shallots
1 tspblack pepper
to tastefine sea salt

Method

Rinse the 700 g of catfish steaks under cold water to remove any impurities, then pat them dry with paper towels. This step ensures that the fish will sear properly and not steam in the pan.
In a clay pot or a heavy-bottomed pan, heat 2 tablespoons of vegetable oil over medium heat. Add 2 finely sliced shallots and sauté until they become translucent and fragrant, about 2 minutes. The shallots will infuse the oil with their aroma, forming the base of the dish.
Add the catfish steaks to the pot in a single layer, ensuring they are not overcrowded. Cook for about 2 minutes on each side, just until the fish turns opaque. This initial sear locks in the juices and enhances the flavor.
Pour 3 tablespoons of fish sauce and 2 tablespoons of caramel over the catfish. Gently stir to coat the fish evenly, being careful not to break the steaks. The caramel will add a rich sweetness that balances the saltiness of the fish sauce.
Sprinkle 1 teaspoon of black pepper over the fish and stir gently. Continue to cook on low heat until the sauce thickens slightly and clings to the fish, about 5 minutes. The aroma should be savory and slightly sweet, indicating the flavors have melded together.
Taste the sauce and adjust with fine sea salt if needed, keeping in mind that the fish sauce is already salty. Serve immediately, garnished with fresh herbs if desired, to enjoy the dish at its peak flavor.