I always enjoy preparing Vietnamese Braised Fish. When I combine catfish with fish sauce, garlic, ginger and a hint of red chili, the aroma fills the kitchen with a promise of vibrant, layered flavors. The balance of sugar, salt and spices creates an irresistible dish steeped in authentic Vietnamese heritage.
I stumbled on this recipe when I was looking for something new to try and it quickly became a favorite of mine. I was excited to experiment with braised Vietnamese Fish, or Ca kho as it’s called, and let me tell you, the flavors are wild.
I used 500 grams of catfish cut in chunks along with fish sauce, sugar, salt and a bit of ground black pepper to bring out the taste. I also threw in 5 cloves of minced garlic, 3 thinly sliced shallots, a slice of ginger, and for a little kick, one or two small red chilies.
Pouring in 1 cup of water ties everything together in a way that makes this more than just a Vietnamese Fish Stew. It’s got a mix between traditional Asian Fish dishes and fresh flavors that keeps you coming back for more even if it isn’t the prettiest dish out there.
Enjoy the experiment!
Why I Like this Recipe
I like this recipe because it gives me a really cool mix of sweet, savory and a bit of spice all in one dish. The fish sauce, garlic and ginger work together to create a flavor that’s so unique and satisfying.
I also enjoy that it’s pretty simple to make. Even though the cooking process has a couple of steps, the method of searing and braising the fish makes it fun and easy to follow. I dont need to be a master chef to nail it!
Another reason is that the catfish stays tender and juicy after braising. I love how the fish absorbs the sauce without falling apart, making every bite taste deliciously moist.
Finally, the whole recipe reminds me of home cooking. There’s something comforting in the way the ingredients come together, creating a dish that feels both fresh and familiar.
Ingredients
- Catfish is high in protein, low in fat, and tastes incredibly fresh and light.
- Fish sauce delivers a savory, tangy umami flavor and adds a deep saltiness to dishes.
- Sugar gives a balanced sweetness that perfectly counteracts the spicy, tangy fish broth.
- Garlic is packed with antioxidants, enriches flavor, and gives a punch of irresistible aroma.
- Shallots add natural sweetness, fiber and essential vitamins while boostin the dish’s complexity.
- Ginger gives a warm, spicy bite that aid digestion and awakens your palate.
- Red chilies deliver a fiery kick, extra antioxidants, and
Ingredient Quantities
- 500 grams catfish, cut in chunks
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Ground black pepper to taste
- 5 cloves garlic, minced
- 3 shallots, thinly sliced
- 1 inch piece of ginger, sliced
- 1-2 small red chilies (optional), sliced
- 1 cup water
How to Make this
1. Cut the catfish into chunks and pat them dry. In a bowl, toss them with 2 tablespoons fish sauce, 2 tablespoons sugar, 1/2 teaspoon salt and some ground black pepper to taste.
2. Mince the 5 garlic cloves, thinly slice the 3 shallots, and slice a 1 inch piece of ginger. If you like heat, slice 1 or 2 small red chilies.
3. Heat a large pan on medium heat and add a little oil if needed. Add garlic, shallots, ginger and chilies and fry them until they start smelling really good.
4. Carefully add the fish pieces to the pan. Let them sear for a couple minutes on each side so they get a bit of color.
5. Pour in 1 cup water so that the fish is mostly covered by the sauce.
6. Bring it to a boil then lower the heat so it simmers gently. This helps bring all the flavors together.
7. Cover the pan and let it braise for about 15 to 20 minutes. Try not to stir too much so the catfish stays in big pieces.
8. Every now and then give it a gentle stir to ensure the sauce keeps coating the fish well.
9. Taste the sauce and adjust seasoning with a little extra salt or pepper if needed.
10. Once the fish is tender and the sauce has thickened up a bit, remove from heat and serve hot with steamed rice. Enjoy!Equipment Needed
1. A sharp knife and cutting board – you’ll need these to chop the catfish, garlic, shallots, ginger, and chilies.
2. A mixing bowl – use this to toss the fish pieces with the fish sauce, sugar, salt, and pepper.
3. Measuring spoons – these are needed to correctly portion out the fish sauce, sugar, and salt.
4. A large pan – essential for frying and braising the fish, ensuring even cooking.
5. A spatula or wooden spoon – ideal for gently stirring the fish so the sauce coats it well.
6. A stove – necessary to heat the pan and bring the sauce to a boil before simmering.FAQ
Braised Vietnamese Fish Recipe Substitutions and Variations
- Fish sauce: Try using soy sauce mixed with a few drops of Worcestershire sauce
- Sugar: Brown sugar or a touch of honey works well
- Shallots: Replace with thinly sliced yellow onion
- Ginger: Use dried ginger powder if you dont have fresh ginger available
Pro Tips
1. Try marinating the catfish a bit longer than the recipe calls for if you got the time. This helps make the flavors really penetrate the meat, and trust me, it makes a world of difference.
2. When searing the fish, make sure the pan is properly heated and oil is just enough so that the fish gets a nice crust without sticking doom its surface.
3. Don’t overcook the aromatics – like the garlic and ginger. They just need to get soft and fragrant, otherwise they’ll turn bitter which ruins the overall flavor.
4. Keep an eye on the sauce as it simmers so it doesn’t reduce too much. If it starts to get thick too quick, add just a splash more water to keep it nice and saucy.Braised Vietnamese Fish Recipe
My favorite Braised Vietnamese Fish Recipe
Equipment Needed:
1. A sharp knife and cutting board – you’ll need these to chop the catfish, garlic, shallots, ginger, and chilies.
2. A mixing bowl – use this to toss the fish pieces with the fish sauce, sugar, salt, and pepper.
3. Measuring spoons – these are needed to correctly portion out the fish sauce, sugar, and salt.
4. A large pan – essential for frying and braising the fish, ensuring even cooking.
5. A spatula or wooden spoon – ideal for gently stirring the fish so the sauce coats it well.
6. A stove – necessary to heat the pan and bring the sauce to a boil before simmering.Ingredients:
- 500 grams catfish, cut in chunks
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Ground black pepper to taste
- 5 cloves garlic, minced
- 3 shallots, thinly sliced
- 1 inch piece of ginger, sliced
- 1-2 small red chilies (optional), sliced
- 1 cup water
Instructions:
1. Cut the catfish into chunks and pat them dry. In a bowl, toss them with 2 tablespoons fish sauce, 2 tablespoons sugar, 1/2 teaspoon salt and some ground black pepper to taste.
2. Mince the 5 garlic cloves, thinly slice the 3 shallots, and slice a 1 inch piece of ginger. If you like heat, slice 1 or 2 small red chilies.
3. Heat a large pan on medium heat and add a little oil if needed. Add garlic, shallots, ginger and chilies and fry them until they start smelling really good.
4. Carefully add the fish pieces to the pan. Let them sear for a couple minutes on each side so they get a bit of color.
5. Pour in 1 cup water so that the fish is mostly covered by the sauce.
6. Bring it to a boil then lower the heat so it simmers gently. This helps bring all the flavors together.
7. Cover the pan and let it braise for about 15 to 20 minutes. Try not to stir too much so the catfish stays in big pieces.
8. Every now and then give it a gentle stir to ensure the sauce keeps coating the fish well.
9. Taste the sauce and adjust seasoning with a little extra salt or pepper if needed.
10. Once the fish is tender and the sauce has thickened up a bit, remove from heat and serve hot with steamed rice. Enjoy!
