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A square crop of a pair of chopsticks picking at a casserole dish full of Vietnamese Braised Catfish (Cá Kho Tộ)
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Vietnamese Braised Catfish (Cá Kho) - A Recipe for Lent

Braising this catfish brings out its richness. It's the perfect comfort meal on top of a hot bed of rice.
Course dinner, Main Course
Cuisine Asian, Vietnamese
Keyword Fish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 280kcal

Ingredients

  • 2 lbs catfish steaks
  • 2 tablespoon fish sauce
  • 1 shallot minced
  • 2 cloves garlic minced
  • ½ teaspoon chili flakes optional
  • salt and pepper to taste
  • 1 tablespoon Caola oil, or another neutral, high smoke point oil
  • 2 tablespoon granulated sugar
  • ¾ cup water
US Customary - Metric

Instructions

  • Arrange your fish steaks in one layer at the bottom of a heavy bottomed or stainless steel pot
  • Sprinkle fish sauce, shallot, garlic, chili flakes, salt and pepper and oil on top of the steaks.
  • Put the fish undisturbed on the stove over medium heat. In the meantime, make your caramel.
  • Make the caramel by heating sugar on high heat until it is a deep brown color. Be careful not to burn the sugar.
  • Add water to sugar and immediately pour sugar water on top of fish.
  • Bring to a simmer and cook covered for 15-20 minutes. Check every few minutes and add boiling water as necessary if the liquid boils away too quickly. If the sauce is too runny, cook uncovered until your desired amount of liquid has evaporated.
  • Season again to taste with salt and pepper and serve with white rice and pickled mustard greens.

Notes

Note: Calorie count and nutrition information are an estimate only.

Nutrition

Serving: 4g | Calories: 280kcal | Carbohydrates: 8g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 811mg | Potassium: 870mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg