Vietnamese caramel fish

Name: Vietnamese caramel fish
Total time: 40 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 350 g White fish fillet, boneless; 25 g Fish sauce; 25 g Sugar; 120 g Water; 50 g Shallots; 8 g Garlic; 2 g Black pepper; 5 g Fresh chilli; 10 g Rapeseed oil; 20 g Spring onion

Fish gently braised in a peppery caramel and fish-sauce glaze.

Estimated total time: 40 minutes2 portionsAbout 270 kcal per portion

Vietnamese caramel-braised catfish steaks in a clay pot — Photo: Charles Haynes · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 2 portions

350 g White fish fillet, boneless
25 g Fish sauce
25 g Sugar
120 g Water
50 g Shallots
8 g Garlic
2 g Black pepper
5 g Fresh chilli
10 g Rapeseed oil
20 g Spring onion

Method

Cut firm white fish into large pieces. Coat with fish sauce, pepper and sliced shallot and leave for 10 minutes.
In a heavy pan, heat sugar with 20 g water until amber. Carefully add remaining water in small amounts to stop the caramel cooking; it will bubble.
Add oil, garlic, chilli, fish and its marinade. Bring to a gentle simmer and cover for 10 minutes.
Uncover and simmer for 8–10 minutes, spooning sauce over the fish until cooked through and sauce is glossy. Finish with spring onion.

Traditionally made with catfish steaks; this boneless version uses firm white fish. Handle hot caramel carefully.

Cá kho tộ

Allergens and ingredient checks

Listed allergens: fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Hungry Huy · caramel-braised catfish

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