Cá Kho Tộ (Vietnamese Braised Fish) (2024)

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Published: Dec 15, 2020 · Last Modified: Jan 13, 2023 by Jeannette ·

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Our family’s Cá Kho Tộ recipe is the EASIEST and TASTIEST way to slow cook fish! The braising juices thicken until gloriously sticky, which is magical over hot steaming rice. For such a budget-friendly cut, you’ll be surprised at how incredibly moist and fall apart tender it is!

For a crunchy seafood version, try our Tôm Rim (Vietnamese Caramelized Shrimp)!

A Vietnamese family’s comfort food

You may be surprised to know that when Vietnamese families go out for dinner, the dishes ordered aren’t too different to those eaten at home. A typical night out would look something like this: bubbling Cá Kho Tộ served smoking hot in a claypot along with Canh Chua (Sweet and Sour Soup), white rice and a few vegetable side dishes.

Sounds rather simple, right?

The Chinese in me (who often enjoys restaurant food we don’t make at home) was always confused by this.

But as I watch the fish steaks in my Cá Kho Tộ slowly caramelizing away and thickening into that glorious sweet savory sauce, I can finally understand why:

You can’t go wrong with hearty, wholesome comfort food.

Not to mention, this recipe is ridiculously easy to whip up for weeknight dinners and can be made with any of your favorite fish.

Our secret is to keep it braising low and slow so that it’s super tender and fragrant. This helps the natural juices infuse into the sauce for the best sticky flavor bomb to pour all over your rice!

Why this recipe works

The fish steaks are marinated in aromatics and sauces for an iconic Vietnamese flavor profile.
Coconut water is used for the braising, which results in a gorgeous gentle sweetness.
Our family’s Cá Kho Tộ is cooked low and slow to achieve a juicy fall-apart fish.

What you’ll need

For the marinade

About the spice

The amount of chili you use is entirely up to personal preference, and you can leave it out entirely if you like. Some families like to have it cut up and add in during the braising while others like to keep it whole.

The longer you leave it in there, the spicier it will be. If you prefer it less spicy, put it in towards the end of the braising or just as a garnish.

For the caramel

About the sugar

We prefer using brown sugar varieties like palm sugar for a richer color and flavor. However, any that you have on hand will work so long as it’s adjusted to taste.

How to make this recipe

Combine the fish with the sugar, chicken bouillon powder, pepper, fish sauce and oil as well as half of the garlic and red shallots. Let it marinate for a minimum of 20 minutes.

To make the caramel, heat up a claypot on low heat and add the oil and sugar in. Let it brown.

Note: Work VERY quickly with the sugar because it will burn if left on the heat for too long.

Pour in the coconut water and turn the heat up to high.

Add the fish in and let it simmer for 30 seconds, then gently flip it over to coat the sauce on the other side. Pour the remaining marinade over it.

Let the fish braise on a low-medium heat for 1 hour or until soft with the lid partially on. The sauce should be slightly thick and sticky when it’s done. If you plan to add chili, you can put it in now.

Tip: Scoop the sauce onto the fish every 15 minutes to make sure every part is covered.

Garnish with spring onions and serve immediately with hot rice!

FAQs

Which fish should I use?

Cá Kho Tộ is commonly made using catfish, but Grandma has used other types before. Really, any fish that has few bones and lots of meaty flesh (such as salmon, barramundi, basa, cod or sea bass) is ideal for this recipe.
It’s also delicious when there’s a generous amount of fat as it melts in your mouth after braising.

What’s the best fish sauce brand to use for Cá Kho Tộ?

We used Squid Brand Fish Sauce for this recipe because that’s what we had on hand, but there are many other varieties including Red Boat and Son Fish Sauce. Each will have their own unique flavor profiles so make sure to season to taste.

What can I use if I don’t have a claypot?

Sometimes Grandma will use a large saucepan with a flat bottom, but skillets and pots will work just as well so long as they have a straight base for the ingredients to lay on.

Tips for the best results

Use coconut water. As with any Vietnamese braising recipe (like our family’s Thịt Kho), coconut water adds a subtle sweetness that gets infused into the ingredients.
Adjust the heat while the sugar is cooking. Sugar burns easily, so keep an eye on the sauce. If it’s darkening too fast, IMMEDIATELY turn the heat down to low.
Use a spatula to flip. The catfish will become very soft during the braising, so use a spatula to avoid breaking any flesh.

Cá Kho Tộ (Vietnamese Braised Fish) (10)

What to serve it with

Keep the comfort food theme with some Vietnamese Chicken Ragu (Ga Ragu).
Bò Lúc Lắc (Vietnamese Shaking Beef) will always be a favorite.
Freshen it up with sliced cucumbers or a side of Stir Fried Water Spinach with Shrimp Paste.
Sup Mang Cua (Vietnamese Crab and Asparagus Soup) will warm up every soul.
Serve Avocado Smoothies (Sinh Tố Bơ) to complete this family meal!

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