Kho is a Vietnamese cooking technique in which various types of protein (pork, chicken, seafood and sometimes tofu) are simmered or braised in a savory and aromatic caramel sauce made with fish sauce and sugar. One of the most popular versions is made with thick bone-in catfish steaks, which are close to impossible to overcook; they get better the longer they spend in the deeply flavorful sauce. If coconut soda proves hard to find, you can use additional coconut water in its place and add an extra pinch of sugar when making the caramel sauce.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 to 5 catfish steaks (1 inch thick; 1 1/2 to 2 pounds; see Cook’s Note)
- 2 tablespoons fish sauce
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (about 1/4 cup)
- 6 teaspoons granulated sugar
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/4 cup coconut soda, such as Coco Rico
- 1/4 cup coconut water
- 1 to 2 Thai bird chiles, thinly sliced
- 1 scallion, thinly sliced
- Steamed jasmine rice, for serving
Instructions
- Rinse the catfish steaks under cold water, then dry thoroughly with paper towels. Place in a medium bowl, add the fish sauce, garlic, shallot, 1 1/2 teaspoons of the sugar and several large grinds of pepper and stir gently until well combined. Marinate, refrigerated, for 30 minutes.
- Heat a large clay pot (preferably with a wide bottom) or small Dutch oven over just below medium-high heat. Add the remaining 4 1/2 teaspoons sugar and cook, stirring occasionally to ensure even cooking, until the sugar melts completely and the caramel turns a dark amber, 2 to 4 minutes. This process can get smoky, so make sure to turn on your kitchen vent or open a window. Immediately stir in the oil; it will look separated but that’s okay.
- Use tongs to add the fish to the pot, then scrape out any of the remaining marinade over the fish. Cook until the fish is lightly browned on the first side, 3 to 5 minutes. Flip the fish carefully and cook until browned on the second side, 3 to 5 additional minutes.
- Add the coconut soda, coconut water and Thai bird chiles and bring to a strong simmer. Reduce the heat to medium, cover and simmer until the fish is cooked through, 7 to 10 minutes. Remove the lid and continue to cook at a strong simmer until the sauce is reduced by about half and slightly thickened, about 20 minutes. It will not be as thick as a glaze, but it will have a sticky consistency and be very flavorful.
- Garnish with the sliced scallion and additional pepper. Serve immediately with steamed jasmine rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1328 |
| Total Fat | 86 g |
| Saturated Fat | 35 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 107 g |
| Cholesterol | 322 mg |
| Sodium | 910 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1328 |
| Total Fat | 86 g |
| Saturated Fat | 35 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 107 g |
| Cholesterol | 322 mg |
| Sodium | 910 mg |