Ca Kho – Caramelized Catfish

Ingredients

• 2 lb catfish steaks (cleaned and prepped)
• 2 tbsp minced garlic
• 1 shallot (large, thinly sliced)
• 3 tbsp fish sauce
• 1 tsp dark soy sauce (optional)
• 1 tsp sugar (for seasoning)
• 1 tsp black pepper (plus extra for garnish)
• 12 oz Coco Rico coconut soda (1 can)
• 0.5 cup hot water (heated in microwave)
• 2.5 tbsp sugar (for caramelizing)
• 2 tbsp oil (avocado oil recommended)
• scallions (chopped, for garnish)
• Thai chilis (chopped, for garnish)

Steps

1. 1

   Clean and prep the catfish steaks.

2. 2

   In a pan with the heat off, add 2.5 tbsp sugar and 2 tbsp oil. Turn on the heat to low-medium low and stir occasionally. Cook until the sugar melts and turns an amber/brown color. Do not rush this step to avoid burning the sugar.

3. 3

   Once the sugar has browned, add the minced garlic and sliced shallots. Cook for 2-3 minutes until golden.

4. 4

   Add the fish sauce, dark soy sauce, 1 tsp sugar, and 1 tsp black pepper. Combine well and spread the garlic and shallots evenly in the pan.

5. 5

   Place the catfish steaks into the pan and cook for 3-5 minutes before flipping.

6. 6

   Once flipped, add the can of Coco Rico and the hot water. Bring to a hard boil and skim off any foam or scum that rises to the surface.

7. 7

   Reduce the heat and simmer for 10-15 minutes, or until the sauce has reduced by half.

8. 8

   Crank the heat to high and allow the sauce to reduce and thicken to your desired consistency.

9. 9

   Garnish with chopped scallions, chopped Thai chilis, and additional black pepper before serving.

Notes

Serve with steamed white rice and a side of soup, such as Canh Chua (Vietnamese sour soup). If the sugar crystallizes during the caramelization process, continue stirring and heating; it will eventually melt into a liquid.

Nutrition per serving

• main
• seafood
• braised
• dinner
• vietnamese
• gluten-free