Cá Kho (Caramelized Catfish)

Cá Kho (Caramelized Catfish) is a classic and popular Viet dish that can be a bit intimidating to make. I wanted to share my family’s fool proof recipe here for future reference and for anyone who is interested to give it a try. Besides the easy to make premade sauce nước mắm kho, you also need homemade thick caramel sauce (nước màu), and together you can create this yummy classic favorite fool proof. I said fool proof because there will be no guessing in the amount of sugar and fish sauce to add to get that balanced flavor in this dish. You can’t really mess up if you follow my recipe. I also share the video I filmed of my mom’s making the caramel sauce. Hope this is helpful. Any questions, feel free to ask

subheading: Recipe for Nước Mắm Kho:

-> 1 bottle fish sauce (Squid Brand)

-> 3 cups sugar

subheading: Caramel Sauce (Nước Màu):

-> 1 pack (1 lb.) brown sugar blocks (đường thẻ)

-> ¾ cup water

subheading: My Cá Kho Thơm (Caramelized Catfish with Pineapple) Recipe:

-> 1 whole catfish, cleaned and cut into steaks about ¾" thick. Save the head and head portions and the tail for soup if prefer.

-> 2 to 3 Tbsp of cooking oil

-> About 2 tsp minced garlic

-> About 2 tsp minced scallions

-> Nước mắm kho (amount varies depends on the amount of fish)

-> Homemade nước màu (caramel sauce)

-> ¼ fresh pineapple, cut into halves lengthwise and sliced to about ¼" thick

-> Ground black pepper

Note: Ingredients may have been altered from the original.

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