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Greatest plates · Main
Ca Kho To — Vietnamese Caramelised Clay-Pot Fish
A classic southern Vietnamese braise of firm fish simmered in a dark, savoury-sweet caramel with fish sauce and plenty of cracked black pepper. Served over steamed jasmine rice for a full, comforting dinner.
Serves 4Prep 20 minCook 35 minFish
Containsfish
Protein 29%Carbs 57%Fat 14%
About 631 kcal a serve — 45 g protein, 88 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the fish
prepToss the fish chunks with 2 tbsp of the fish sauce, half the garlic and 1 tsp cracked pepper. Set aside for 15 minutes while you make the caramel.
In the bowlMarinate →
15 min rest
Make the caramel
cookPut the sugar and 2 tbsp water in a heavy pot over medium heat. Let it melt and bubble without stirring until it turns a deep amber, about 5–7 minutes. Swirl the pot to keep it even.
In the potCaramel →
medium heat, 5–7 min
Loosen the caramel
cookCarefully pour in the hot water — it will spit and seize, then dissolve. Stir until smooth, then add the oil, eschalots and remaining garlic and cook 1 minute until fragrant.
In the potBuild sauce →
1 min
Braise the fish
cookNestle the fish and its marinade into the pot in a single layer. Add the remaining fish sauce and 1 tsp cracked pepper. Bring to a gentle simmer, cover and cook 12–15 minutes, spooning sauce over the fish, until the sauce is glossy and slightly reduced.
In the potBraise →
simmer 12–15 min
Steam the rice
cookWhile the fish braises, rinse the jasmine rice until the water runs clear, then steam or boil with 450 ml water until tender and fluffy, about 12 minutes.
In the rice potRice →
12 min
Finish and serve
serveScatter the spring onions and chilli over the fish. Serve straight from the pot over bowls of steamed rice, spooning the peppery caramel sauce on top.
In the potServe →
Cook's noteTraditionally cooked in a clay pot (to), but any heavy saucepan works. Don't stir the fish once it's in or it may break up — just spoon the sauce over it.
Estimated per serve
631 kcal · 45 g protein · 88 g carbs · 10 g fatestimates, within ~10%
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