Vietnamese Caramel Braised Fish – Cá Kho Tộ

This delicious Vietnamese Basa recipe by Nina “Teddie” Huynh  is easy to make and a perfect dish for celebrating Lunar New Year.

“Tết, or Lunar New Year, is a time for me to reconnect with my Vietnamese roots, celebrate family, and honour the traditions that shape my cooking. It’s about renewal, gratitude, and the joy of sharing meals with loved ones. The food we prepare during Tếtcarries deep meaning, symbolising prosperity, health, and harmony. For me, it’s a chance to blend traditional flavours with sustainable practices while keeping the spirit of abundance and community alive.” – Chef Nina ‘Teddie’ Huynh

Vietnamese Caramel Braised Fish (Cá Kho Tộ) is iconic in Vietnamese cuisine for its rich, savoury flavour, created by slowly braising the Basa in a blend of fish sauce, caramel, and aromatic herbs, which highlights the balancing of sweet, salty, and umami flavours. This dish holds a special place in the hearts of many Vietnamese people as a beloved comfort food, often enjoyed during family gatherings.

Photography: Kim Low

During Tết (Lunar New Year), this Caramel Braised Fish recipe takes on additional significance. It is commonly prepared as part of the festive spread to symbolise abundance and family unity, key themes of the holiday. The braised fish, with its deep and comforting flavours, represents prosperity for the year ahead, while the act of sharing a meal like this with loved ones reinforces the importance of togetherness and good fortune in the new year. This dish is not just a celebration of Vietnam’s culinary heritage, but also of the cultural values that define the Tết season.

Recipe Instructions

Instructions:

1. To Prepare the Basa fillets, Cut into even pieces and marinate with fish sauce and 1 tablespoon caster sugar for at least 15 minutes.
2. To make the caramel sauce, Heat the vegetable oil in a pan over medium-high heat. Add 1 tablespoon of sugar and cook until it turns amber. Add the minced shallot and garlic, cooking for 15 seconds until fragrant.
3. Add the marinated Basa fillets and any leftover marinade to the pan. Stir to coat the fish in the caramel sauce. Pour in the coconut soda and simmer for 20 minutes, partially covered. Flip the fillets halfway through, or spoon the liquid over if flipping is tricky.
4. To Garnish and serve , sprinkle with sliced spring onions and black pepper before serving with steamed rice.

Tips:

Adjust the seasoning and aromatics to suit your taste. For a bit more fragrance, you can add a few slices of fresh ginger.