Vietnamese Caramelized Ginger Fish Recipe

Vietnamese Caramelized Ginger Fish (Ca Kho Gung) is a deeply savory, sticky-sweet braised fish dish that is a staple of Vietnamese home cooking from the Mekong Delta to Hanoi. Fish fillets are simmered in a caramel-based sauce with ginger, fish sauce, and chili until the sauce reduces to a lacquered, intensely flavored glaze. This gluten-free, dairy-free, high-protein dish delivers 35g of protein per serving with a balance of salty, sweet, and spicy that is quintessentially Vietnamese.

Ingredients

Fish

• 600g firm white fish fillets (catfish, tilapia, or cod), cut into 5cm chunks
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp fish sauce (for marinating)

Caramelized Sauce

• 3 tbsp sugar
• 2 tbsp water (for making caramel)
• 3 tbsp fish sauce
• 2 tbsp gluten-free tamari (or tamari)
• 1 cup coconut water or water
• 4cm fresh ginger, cut into matchsticks
• 4 garlic cloves, minced
• 2 shallots, thinly sliced
• 2 red chili peppers, sliced
• 2 tbsp vegetable oil
• 1/2 tsp black pepper

To Serve

• 3 cups steamed jasmine rice
• 2 green onions, sliced (garnish)
• Fresh cilantro (garnish)

Instructions

1. Marinate the fish: toss fish chunks with salt, pepper, and 1 tbsp fish sauce. Let sit for 15 minutes.
2. Make the caramel: add sugar and 2 tbsp water to a small saucepan over medium heat. Do not stir -- swirl the pan instead. Cook for 5-7 minutes until the sugar turns deep amber (the color of iced tea). Immediately remove from heat.
3. Heat vegetable oil in a clay pot (or heavy skillet) over medium-high heat. Add shallots and stir-fry for 2 minutes until lightly golden.
4. Add ginger matchsticks and garlic. Stir-fry for 1 minute until fragrant.
5. Carefully add the caramel to the pot (it will spit and bubble vigorously -- this is normal). Stir quickly.
6. Add fish sauce, gluten-free tamari, coconut water, and sliced chili. Bring to a boil.
7. Gently place marinated fish chunks into the sauce in a single layer. Spoon sauce over the fish.
8. Reduce heat to medium-low. Braise for 10 minutes, gently turning fish once halfway through. Do not stir aggressively or the fish will break.
9. Increase heat to medium-high and cook for 5 more minutes until the sauce reduces to a thick, sticky glaze that coats the fish beautifully.
10. Taste and adjust -- add more fish sauce for saltiness, or a pinch of sugar if needed.
11. Serve immediately over steamed jasmine rice, garnished with sliced green onions and fresh cilantro.

Tips & Variations

• Catfish is traditional: Catfish (ca basa or ca tre) from the Mekong Delta is the traditional fish for this dish. It has a dense, meaty texture that holds up well to braising. Tilapia, cod, or salmon also work well.
• The caramel stage is critical: Take the sugar all the way to dark amber -- if it is too light, the sauce will be cloyingly sweet without the complex bitter notes. Do not let it burn black.
• Fish sauce quality matters: Use a high-quality Vietnamese or Thai fish sauce like Three Crabs or Tiparos. Cheap fish sauce can be overly salty and harsh.
• Clay pot for authenticity: A Vietnamese clay pot (noi dat) distributes heat evenly and gives an authentic earthiness to the dish. A heavy-bottomed stainless skillet works well as a substitute.
• Make it ahead: The sauce improves significantly overnight. Braise the fish, let it cool, refrigerate, and gently reheat before serving.

Nutrition Breakdown

Calories: 375 kcal

Protein: 35.4g

Fat: 2.7g

Carbs: 50.6g

Fiber: 1.2g

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