Ca Kho – Caramelized Catfish
Ca Kho – Caramelized Catfish
Ingredients
For the Catfish
- 2 pounds catfish steaks, cleaned and prepped
For the Caramel
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons avocado oil
For the Sauce
- 2 tablespoons garlic, minced
- 1 shallot, large, thinly sliced
- 3 tablespoons fish sauce
- 1 teaspoon dark soy sauce, optional
- 1 teaspoon granulated sugar
- 1 teaspoon black pepper
- 1 can Coco Rico, 12 ounce
- 1/2 cup hot water
For Garnish
- 1/4 cup scallion, chopped
- 2 Thai chilis, chopped, or whole as desired
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Ensure catfish steaks are cleaned and prepped. Pat them dry with paper towels.
⏱️ 5 min
- 2
In a large pan, with the heat OFF, add 2 1/2 tablespoons of granulated sugar and 2 tablespoons of avocado oil. Turn the heat to medium-low. Allow the sugar to caramelize, stirring occasionally with a wooden spoon, until it becomes an amber to brown color. Be careful not to burn the sugar; if it burns, you must start over. If the sugar crystallizes, continue cooking and stirring; it will eventually melt into a liquid.
⏱️ 10 min
- 3
Once the sugar has browned to a rich, dark amber color, add the 2 tablespoons of minced garlic and 1 large thinly sliced shallot. Cook for 2 to 3 minutes, or until the garlic and shallot become golden.
⏱️ 3 min
- 4
Add 3 tablespoons of fish sauce, 1 teaspoon of dark soy sauce (if using), 1 teaspoon of granulated sugar, and 1 teaspoon of black pepper. Combine well, spreading the garlic and shallots evenly in the pan.
⏱️ 2 min
- 5
Carefully add the catfish steaks to the pan, arranging them in the sauce. Allow them to cook for 3 to 5 minutes without disturbing, to allow the bottom to caramelize slightly.
⏱️ 5 min
- 6
Flip the catfish steaks. Add the 12-ounce can of Coco Rico and 1/2 cup of hot water. Bring the liquid to a hard boil. As it boils, use a spoon to skim off any foam or scum that floats to the top. It's okay if some garlic and shallots are scooped out during this process.
⏱️ 5 min
- 7
Once the mixture comes to a hard boil, reduce the heat to medium-low and simmer. Continue to cook until the sauce has reduced by half. This will take approximately 10 to 15 minutes.
⏱️ 15 min
- 8
After the sauce has reduced by half, increase the heat to high and allow the sauce to further reduce and thicken to your desired consistency. This step can take a few minutes depending on how thick you prefer your sauce.
⏱️ 5 min
- 9
Once the sauce has reached your desired thickness, remove the pan from the heat. Garnish with chopped scallions and chopped Thai chilis (or whole chilis if preferred). You can also add a final sprinkle of fresh black pepper.
⏱️ 3 min
- 10
Serve the Ca Kho immediately with steamed rice and a side of your preferred soup, such as canh chua.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ca Kho – Caramelized Catfish
For the Catfish
- 2 pounds catfish steaks, cleaned and prepped
For the Caramel
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons avocado oil
For the Sauce
- 2 tablespoons garlic, minced
- 1 shallot, large, thinly sliced
- 3 tablespoons fish sauce
- 1 teaspoon dark soy sauce, optional
- 1 teaspoon granulated sugar
- 1 teaspoon black pepper
- 1 can Coco Rico, 12 ounce
- 1/2 cup hot water
For Garnish
- 1/4 cup scallion, chopped
- 2 Thai chilis, chopped, or whole as desired
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Ensure catfish steaks are cleaned and prepped. Pat them dry with paper towels.
⏱️ 5 min - 2
In a large pan, with the heat OFF, add 2 1/2 tablespoons of granulated sugar and 2 tablespoons of avocado oil. Turn the heat to medium-low. Allow the sugar to caramelize, stirring occasionally with a wooden spoon, until it becomes an amber to brown color. Be careful not to burn the sugar; if it burns, you must start over. If the sugar crystallizes, continue cooking and stirring; it will eventually melt into a liquid.
⏱️ 10 min - 3
Once the sugar has browned to a rich, dark amber color, add the 2 tablespoons of minced garlic and 1 large thinly sliced shallot. Cook for 2 to 3 minutes, or until the garlic and shallot become golden.
⏱️ 3 min - 4
Add 3 tablespoons of fish sauce, 1 teaspoon of dark soy sauce (if using), 1 teaspoon of granulated sugar, and 1 teaspoon of black pepper. Combine well, spreading the garlic and shallots evenly in the pan.
⏱️ 2 min - 5
Carefully add the catfish steaks to the pan, arranging them in the sauce. Allow them to cook for 3 to 5 minutes without disturbing, to allow the bottom to caramelize slightly.
⏱️ 5 min - 6
Flip the catfish steaks. Add the 12-ounce can of Coco Rico and 1/2 cup of hot water. Bring the liquid to a hard boil. As it boils, use a spoon to skim off any foam or scum that floats to the top. It's okay if some garlic and shallots are scooped out during this process.
⏱️ 5 min - 7
Once the mixture comes to a hard boil, reduce the heat to medium-low and simmer. Continue to cook until the sauce has reduced by half. This will take approximately 10 to 15 minutes.
⏱️ 15 min - 8
After the sauce has reduced by half, increase the heat to high and allow the sauce to further reduce and thicken to your desired consistency. This step can take a few minutes depending on how thick you prefer your sauce.
⏱️ 5 min - 9
Once the sauce has reached your desired thickness, remove the pan from the heat. Garnish with chopped scallions and chopped Thai chilis (or whole chilis if preferred). You can also add a final sprinkle of fresh black pepper.
⏱️ 3 min - 10
Serve the Ca Kho immediately with steamed rice and a side of your preferred soup, such as canh chua.
⏱️ 2 min