Braised and Caramelized Fish (Cá Kho)
I was young and impressionable when I worked at my first advertising agency 14 years ago. As a newbie joining the workforce, I still lived with my mom so I’d pack lunch from time to time. One day, I brought Cá Kho and after heating it up, I went back to my desk to eat. Someone came by the kitchen and started loudly making fun of how it smelled and asking who used the microwave. I remember being so embarrassed and throwing my entire lunch into the trash so no one would know it was me and then immediately feeling guilty afterwards for wasting my mom’s food.
If that happened today I’d probably say something, but back then it made me not want to bring food from home anymore because I was worried I wouldn’t fit in as the new girl. What a silly thing to be ashamed of.
Now that Vietnamese food has become more mainstream, there is a sense of pride cut with a hint of regret for not feeling that pride when I was younger. I bet that same person who made fun of my food is obliviously enjoying the same ingredients at some chic restaurant in Los Angeles. It’s just a microcosm of the Asian American experience.
Cooking Method
Stovetop
Clay Pot/Earthenware Bowl
Time
🕒
Recipe
Ingredients (3-4 Servings)
2 LB CATFISH STEAKS
3 TBSP FISH SAUCE
2 TBSP SUGAR
2 TBSP VEGETABLE OIL
1 SHALLOT, MINCED
4 GARLIC CLOVES, MINCED
1/3 CAN COCO RICO SODA
GREEN ONION
PEPPER
Instructions
Marinate fish with 1/2 the sugar and fish sauce for 15 minutes in the refrigerator.
Add oil and the remaining sugar in the clay pot and caramelize over medium high heat.
Add shallot and garlic and sauté for a minute.
Add in fish along with marinade making sure they’re not overlapping. Cook for 10 minutes and then flip. Pour in soda and cook for another 10-15 minutes until liquids are reduced.
Top with pepper and green onion. Serve with rice.
Process
*These pictures show when I used salmon instead of catfish.
