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Fish, South and Southeast Asian

Cá kho tộ with rice

Cá kho tộ is a Vietnamese dish of cod simmered in a salty nuoc-mam caramel, served with white rice. For 4 people, it takes 40 minutes and is rated easy, at about €3.80 per person. The key to success is cooking the caramel to a deep amber color, never darker, so the sauce stays rich without turning bitter.

Tonight, cá kho tộ, Vietnam's caramelized fish simmered in a salty nuoc-mam caramel with black pepper, served with plain white rice.

Cá kho tộ with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Cá kho tộ is a nice change from plain pan seared fish. The cod simmers gently in a glossy brown sauce that is sweet, salty and slightly spicy, soaking right into the white rice. Fresh ginger and garlic add brightness without covering the fish, which stays tender despite the longer cooking time.

This is a weeknight dish that needs a bit of focus at the caramel stage, then mostly cooks itself. It works well for a quiet dinner or when you want something different from your usual rotation, though the chili and the bold nuoc-mam flavor make it less obvious for kids used to milder food.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Shallots 2
  • Garlic 3 cloves
  • Fresh ginger 1 tsp
  • Green onions 2
  • Fresh chili 1

Pantry

  • Sugaroften in the pantry 3 tbsp
  • Fish sauceoften in the pantry 3 tbsp
  • Ground black pepperoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Thai riceoften in the pantry 300 g

Allergens Fish

The step by step recipe

  1. Cut the fish into large chunks and coat it with a tablespoon of fish sauce, chopped garlic and pepper. 10 min

    Ten minutes of resting is enough to season the fish without firming it up too much.

  2. Melt the sugar with a tablespoon of water in a Dutch oven until you get an amber caramel, then add the oil and the sliced shallots. 6 min

    Don't stir the sugar with a spoon, tilt the pan instead to spread it evenly.

  3. Carefully pour in 20 cl of hot water, add the remaining fish sauce and the ginger, and let it simmer gently.

    Pour the water in slowly, the caramel will steam and spatter.

  4. Place the fish in the sauce, add the chili and let it simmer covered, then uncovered to reduce the sauce. 18 min

    Turn the fish only once, it would break apart otherwise.

  5. Cook the Thai rice in water and serve it with the fish, topped with green onions. 12 min

    Cook the rice in salted water without stirring, it stays nice and tender. If you don't have fish sauce, soy sauce works too, with a milder flavor.

Our tips to get it right

  • Pick thick cod, cut into chunks rather than thin fillets, so it holds up during the long simmer.
  • Use a wide Dutch oven rather than a tall saucepan, the fish cooks better in a single layer.
  • Taste the sauce before adding the fish, it should taste clearly salty and sweet, it will mellow slightly as it cooks.

The variations

  • Swap the cod for salmon or pollock, shortening the simmering time a bit.
  • For a vegetarian version, replace the fish with pan seared firm tofu and swap the fish sauce for soy sauce.
  • For kids, skip the chili and cut the pepper in half, the sauce stays flavorful without the heat.

What to serve it with

  • Plain white rice
  • Steamed vegetables, bok choy or green beans
  • Green tea or lemon water

Storage

Cá kho tộ keeps for 2 days in the fridge in a sealed container. Reheat it gently in a pan or saucepan with a splash of water to loosen the sauce. It doesn't freeze well, the fish would lose its texture.

Questions about this dish

Can you substitute fish sauce?

Soy sauce works as a backup, giving a milder, less distinctive result. The flavor won't be quite the same, but the recipe still works.

Why shouldn't the caramel get too dark?

An overcooked caramel turns bitter and throws off the whole sauce. Stop cooking it as soon as it turns amber, before it darkens further.

Can you make this dish ahead?

Yes, the sauce and fish actually taste better reheated the next day. Make it the day before and warm it gently before serving.

What kind of chili should you use?

A small fresh red or green chili, like a Thai bird's eye, is enough to add flavor without too much heat. Remove the seeds if you want a milder version.

How long does it take to make a cá kho tộ with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cá kho tộ with rice?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cá kho tộ with rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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