Ca Kho (Caramelized Braised Sardines)
Ca Kho (Caramelized Braised Sardines)
Ingredients
For the Ca Kho
- 1 can sardines, drained
- 1 tablespoon avocado oil, to 2 tablespoons
- 2 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 3 garlic, cloves, minced
- 1 shallot, minced
- 1/4 cup water, or coconut water (such as Coco Rico)
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes, optional
- 2 green onions, chopped, for finishing
For Serving (Optional)
- 1 cup jasmine rice, cooked, hot
- as needed fresh chili, sliced
- as needed fresh herbs, (cilantro or green onion)
Instructions
- 1
Heat 1 to 2 tablespoons of avocado oil in a pan over low-medium heat.
⏱️ 1 min
- 2
Add the granulated sugar to the pan. Let it melt slowly, stirring gently to prevent burning, until it turns an amber brown color. This should take about 2 to 3 minutes.
⏱️ 3 min
- 3
Add the minced garlic and minced shallot to the pan. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Gently place the drained sardines into the pan.
⏱️ 1 min
- 5
Pour in the fish sauce, water (or coconut water/Coco Rico), black pepper, and chili flakes (if using). Bring the mixture to a boil. It will bubble and begin to thicken slightly into a glossy caramel sauce.
⏱️ 2 min
- 6
Spoon the sauce over the sardines to ensure they are well coated.
⏱️ 1 min
- 7
Reduce the heat to low and simmer for 8 to 10 minutes, allowing the sauce to reduce further and coat the fish beautifully.
⏱️ 10 min
- 8
Turn off the heat and top the Ca Kho with the chopped green onions.
⏱️ 1 min
- 9
Let the dish sit for 2 minutes off the heat. This allows the glaze to thicken and adhere to the sardines.
⏱️ 2 min
- 10
Serve hot with jasmine rice, and optionally, extra sliced chili and fresh herbs like cilantro or additional green onion.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ca Kho (Caramelized Braised Sardines)
For the Ca Kho
- 1 can sardines, drained
- 1 tablespoon avocado oil, to 2 tablespoons
- 2 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 3 garlic, cloves, minced
- 1 shallot, minced
- 1/4 cup water, or coconut water (such as Coco Rico)
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes, optional
- 2 green onions, chopped, for finishing
For Serving (Optional)
- 1 cup jasmine rice, cooked, hot
- as needed fresh chili, sliced
- as needed fresh herbs, (cilantro or green onion)
Instructions
- 1
Heat 1 to 2 tablespoons of avocado oil in a pan over low-medium heat.
⏱️ 1 min - 2
Add the granulated sugar to the pan. Let it melt slowly, stirring gently to prevent burning, until it turns an amber brown color. This should take about 2 to 3 minutes.
⏱️ 3 min - 3
Add the minced garlic and minced shallot to the pan. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 4
Gently place the drained sardines into the pan.
⏱️ 1 min - 5
Pour in the fish sauce, water (or coconut water/Coco Rico), black pepper, and chili flakes (if using). Bring the mixture to a boil. It will bubble and begin to thicken slightly into a glossy caramel sauce.
⏱️ 2 min - 6
Spoon the sauce over the sardines to ensure they are well coated.
⏱️ 1 min - 7
Reduce the heat to low and simmer for 8 to 10 minutes, allowing the sauce to reduce further and coat the fish beautifully.
⏱️ 10 min - 8
Turn off the heat and top the Ca Kho with the chopped green onions.
⏱️ 1 min - 9
Let the dish sit for 2 minutes off the heat. This allows the glaze to thicken and adhere to the sardines.
⏱️ 2 min - 10
Serve hot with jasmine rice, and optionally, extra sliced chili and fresh herbs like cilantro or additional green onion.
⏱️ 1 min