Cá Kho Tộ (Mekong Delta Claypot Caramelized Black-Pepper & Coconut-Water Fish) – Authentic Vietnam Recipe
Southern Vietnamese claypot icon simmering fish in a deeply savory, peppery amber caramel glaze.
- Country of Origin
- 🇻🇳 Vietnam (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thick white catfish, Sea bass, Or salmon steaks, Caramelized sugar-and-soy/fish sauce reduction, Coconut water
Ingredients for Cá Kho Tộ (Mekong Delta Claypot Caramelized Black-Pepper & Coconut-Water Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick white catfish, prepped into bite-sized pieces
- 1.5 cups sea bass, washed and trimmed
- 1 cup or salmon steaks
- 1 medium onion and 3 cloves garlic, finely minced with caramelized sugar-and-soy/fish sauce reduction
- 1.5 tbsp traditional Vietnam seasoning (coconut water, lots of cracked black pepper, shallots, garlic, bird’s eye chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick white catfish for 5 minutes.
- Add minced onion, garlic, caramelized sugar-and-soy/fish sauce reduction, and coconut water, lots of cracked black pepper, shallots, garlic, bird’s eye chili, stirring for 2 minutes until deeply aromatic.
- Add sea bass and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in or salmon steaks right before serving warm.