Dairy-Free Vietnamese Caramelized Fish (Ca Kho To)

Ingredients

• about 680 g Catfish fillets
• 0.5 cup Sugar
• 0.25 cup Water
• 3 tablespoons Fish sauce
• 2 tablespoons Soy sauce
• 3 cloves Garlic
• 2 medium Shallots
• 0.5 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 2 stalks Green onions
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the fish and aromatics: Cut the about 680 g Catfish fillets into 5.08 cm (5 cm) pieces. Mince the 3 cloves Garlic and the 2 medium Shallots.
2. 2Make the caramel: In a small, heavy-bottomed saucepan, combine the 0.5 cup Sugar and 0.25 cup Water. Cook over medium heat (approximately 148.9-162.8°C / 150-163°C) for 8-12 minutes without stirring, until the sugar melts and transforms into a dark amber-colored caramel. Remove from heat immediately once the desired color is reached to prevent burning.
3. 3Create the sauce base: Carefully add the 3 tablespoons Fish sauce, 2 tablespoons Soy sauce, the minced 3 cloves Garlic, the minced 2 medium Shallots, and the 0.5 teaspoon Black pepper to the hot caramel in the saucepan. Stir gently until all ingredients are well combined and the caramel has dissolved into the liquids.
4. 4Sear the fish: Heat the 1 tablespoon Vegetable oil in a 3-quart (2800 ml) pot or clay pot over medium-high heat (approximately 176.7-190.6°C / 175-190°C) for 2-3 minutes until shimmering. Carefully add the 5.08 cm (5 cm) Catfish pieces in a single layer and sear for 2-3 minutes per side, until lightly browned.
5. 5Braise the fish: Pour the entire caramel sauce mixture from the small saucepan over the seared fish in the pot. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low (approximately 82.22-93.33°C / 82-93°C). Cover the pot and simmer for 25-35 minutes, or until the Catfish is flaky and reaches an internal temperature of 63°C, and the sauce has visibly thickened.
6. 6Garnish and serve: While the fish simmers, thinly slice the 2 stalks Green onions. Once the fish is cooked, transfer it and the sauce to serving bowls, garnish with the sliced green onions, and serve immediately with the 4 cups Cooked rice.

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