Vietnamese Caramelized Clay Pot Fish (Cá Kho Tộ) using salmon instead of the traditional catfish offers a delightful twist on this classic dish, combining the rich flavors of salmon with the sweet and savory caramel sauce. Cooking in a clay pot is traditional, but if you don’t have one, a heavy-bottomed pot or skillet will work just fine. Here’s how to make it:
Ingredients:
For the Caramel Sauce:
- 1/2 cup sugar
- 1/4 cup water
For the Fish:
- 2 lbs salmon fillets, skin on, cut into serving pieces
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 tablespoon minced ginger
- 1-2 red chili peppers, sliced (optional, for heat)
- 1/2 teaspoon black pepper
- 1/4 cup coconut water or regular water
- 2 green onions, chopped
- Cilantro, for garnish
Instructions:
1. Prepare the Caramel Sauce:
- Heat Sugar: In the clay pot (or a heavy pot), heat 1/2 cup sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until the mixture turns a deep amber color. Watch carefully to avoid burning.
- Add Water: Carefully add a few tablespoons of water to the caramel to thin it out. This will splatter, so be cautious. Stir to mix well and turn off the heat.
2. Marinate the Salmon:
- Mix Marinade: In a bowl, mix fish sauce, 2 tablespoons sugar, garlic, shallot, ginger, chili peppers (if using), and black pepper.
- Marinate Salmon: Add the salmon pieces to the marinade and gently toss to coat. Let it marinate for about 30 minutes.
3. Cook the Salmon:
- Combine Salmon and Caramel: Turn the heat back on under the clay pot with the caramel sauce. Once the caramel is hot, add the salmon pieces (skin side down) and the marinade to the pot. Pour in the coconut water or regular water.
- Simmer: Bring the liquid to a simmer over medium heat, then reduce the heat to low. Cover and let it simmer gently for about 20-25 minutes, or until the salmon is cooked through and the sauce has thickened. Occasionally spoon the sauce over the salmon during cooking.
4. Garnish and Serve:
- Garnish: Sprinkle chopped green onions and cilantro over the salmon just before serving.
- Serve: Cá Kho Tộ is traditionally served with steamed rice. The rich flavors of the caramel sauce complement the salmon beautifully and make for a hearty meal.
Tips:
- Clay Pot Cooking: If using a clay pot, soak it in water for at least 20 minutes before using it for the first time to avoid cracking.
- Adjusting Sweetness: The sweetness of the caramel can be adjusted according to taste. Some prefer it sweeter, while others might like it more savory.
- Salmon Skins: The skin of the salmon helps hold the fillets together during the cooking process and adds flavor, but it can be removed if preferred.
This Vietnamese Caramelized Clay Pot Salmon is a wonderful way to enjoy the flavors of a traditional dish with a different type of fish. The salmon’s rich texture and taste pair wonderfully with the sweet and savory caramel sauce, making it a must-try recipe.