Vietnamese Caramelized Catfish (Ca Kho To) Recipe

Name: Vietnamese Caramelized Catfish (Ca Kho To)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound catfish filet; 5 cloves garlic (minced); 1 small shallot (minced); 2 tablespoons vegetable oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon chicken powder; 2 tablespoons fish sauce (more to taste); 1 1/2 cups coconut water; 1 tablespoon water (for caramelized sauce); 2 tablespoons sugar (for caramelized sauce)

Servings: persons

1 pound catfish filet
5 cloves garlic (minced)
1 small shallot (minced)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chicken powder
2 tablespoons fish sauce (more to taste)
1 1/2 cups coconut water
1 tablespoon water (for caramelized sauce)
2 tablespoons sugar (for caramelized sauce)

1
Wash fish in salt water and pat dry. Set aside. Once dry, place garlic powder, salt, fish sauce, chicken powder to marinate. Let sit for 15 minutes if time permits
2
Heat oil over medium heat over a skillet. Once hot, add in garlic, shallot and fry until brown, about a minute. Carefully transfer the fish filets and sear on both sides until brown. Add in coconut water and turn the heat to medium low to braise.
3
While the fish is simmering, prepare the caramelized sauce. Place water and sugar in a separate small saucepan over medium heat. Gently swirl the pan until the sugar starts to bubbles and turn into a caramelize liquid. Quickly pour over the fish.
4
Continue to simmer the fish on medium low heat for 25-30 minutes until sauce thickens and the fish filets become firm and has nice caramelized color. Season to taste, add more fish sauce if you like it on the saltier side, or more sugar, if needed.
5
Sprinkles with black pepper and chilis to finish. Serve over rice and steam veggies.

103

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound catfish filet, 5 cloves garlic (minced), 1 small shallot (minced), 2 tablespoons vegetable oil, and more.

Yes, Vietnamese Caramelized Catfish (Ca Kho To) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Caramelized Catfish (Ca Kho To)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions