Vietnamese Caramelized Cod (Ca Kho To, Lighter)

This traditional Vietnamese stewed fish strikes an optimal balance between rich caramel umami flavors and high-quality lean protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 750 g (1.65 lbs) fresh cod fillets, cut into thick chunks · 495 kcal in the whole recipe
• 20 g (1.5 tbsp) brown sugar · 76 kcal in the whole recipe
• 54 g (3 tbsp) fish sauce · 19 kcal in the whole recipe
• 16 g (1 tbsp) low-sodium soy sauce · 9 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 30 g (approx. 2 small) shallots, finely chopped · 22 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 10 g fresh ginger, julienned · 8 kcal in the whole recipe
• 15 g fresh red chili pepper, sliced · 5 kcal in the whole recipe
• 30 g green onions, chopped · 10 kcal in the whole recipe
• 100 g (approx. 1/2 cup) raw white rice · 360 kcal in the whole recipe
• 1/2 tsp freshly cracked black pepper and 120 ml water

Method

1. Rinse 100 g raw white rice and cook it with water until light and fluffy; set aside.

   

2. Heat 13 g canola oil and 20 g brown sugar in a heavy skillet over medium heat, stirring constantly until the sugar melts into a light golden caramel.

   

3. Add 30 g chopped shallots, 12 g minced garlic, 10 g julienned ginger, and 15 g sliced hot pepper; saute for 1 minute until fragrant.

   

4. Stir in 54 g fish sauce, 16 g low-sodium soy sauce, black pepper, and 120 ml water, then arrange 750 g thick cod chunks in a single layer.

   

5. Cover and simmer over low heat for 12-15 minutes, flipping the fish gently halfway through, until cooked and the sauce reduces to a rich glaze.

   

6. Garnish with 30 g chopped green onions and serve hot alongside the cooked rice portions.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.