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Le Chaudron recipe
Ca kho to poisson caramel
Ca kho to (caramelized fish)
⏱ 40 minServes 3Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
600 g (21 oz)firm fish fillets, in large pieces
4 tbspsugar
3 tbspfish sauce (nuoc mam)
2 clovesgarlic, chopped
2scallions, sliced
1piece ginger (3 cm / 1¼ in), sliced
- 600 g (21 oz) firm fish fillets, in large pieces
- 4 tbsp sugar
- 3 tbsp fish sauce (nuoc mam)
- 2 cloves garlic, chopped
- 2 scallions, sliced
- 1 piece ginger (3 cm / 1¼ in), sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the sugar over medium heat for 5 minutes to an amber caramel.
- Carefully add a little hot water, then the fish sauce, garlic and ginger.
- Put the fish in a pot and coat with the caramel sauce.
- Cover and simmer gently for 15 minutes, basting often.
- Uncover and cook 5 minutes more until the sauce is sticky and glossy.
- Sprinkle with scallions and serve hot in the pot with white rice.
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