Dinner · 45 min · vietnamese

Ca Kho To

Weeknight-friendly Vietnamese cooking: Ca Kho To comes together in 45 minutes with catfish steaks, sugar, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Catfish steaks
• 1/4 cup Sugar
• 1/4 cup Fish sauce
• 1 cup Coconut water
• 3 Shallots
• 3 cloves Garlic
• 1 tbsp Coarsely cracked black pepper
• 2 Thai chilies
• 3 Scallions
• 1 tbsp Neutral oil

Steps

1. Pat the fish steaks very dry. Moisture is the enemy of caramel, and this dish is all about the caramel.
2. Melt the sugar in a clay pot or heavy saucepan over medium heat, swirling without stirring, until it turns deep amber. Have everything within reach; caramel waits for no one.
3. Stir in the minced shallots and garlic, then the fish sauce, which will bubble furiously. Add the coconut water and bring to a simmer.
4. Lay the fish in a single layer and simmer gently for 25 minutes, spooning the sauce over the steaks every few minutes but never moving them. The fish forms its crust by being left alone.
5. When the sauce turns syrupy enough to coat a spoon, add the chilies and half the black pepper.
6. Shower with the remaining pepper and scallions and carry the pot straight to the table. Serve over steamed rice to catch every drop of the dark, sticky sauce.

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