Cá Kho Tộ (Vietnamese Caramelized and Braised Salmon)

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

2 tablespoons granulated sugar

2 tablespoons fish sauce

1 teaspoon chicken bouillon paste or chicken bouillon powder

1 1/2 pounds (about 1 1/2-inch thick) salmon steaks or center-cut skin-on salmon fillets

2 tablespoons granulated sugar

2 tablespoons water

1/3 cup minced shallots (1 large)

2 tablespoons minced garlic (4 to 5 cloves)

2 Thai or bird’s-eye chiles, halved crosswise (optional)

1 cup coconut water or coconut soda

2 medium scallions, thinly sliced

Cooked white rice

1 medium cucumber, halved lengthwise and thinly sliced crosswise

Directions

Marinate the salmon:

Step 1: Marinate the salmon:

Stir 2 tablespoons granulated sugar, 2 tablespoons fish sauce, and 1 teaspoon chicken bouillon paste together in a large bowl. Pat 1 1/2 pounds salmon steaks dry with paper towels, add to the marinade, and turn to coat. Let marinate at room temperature for 30 minutes.

Make the caramel:

Step 1: Make the caramel:

Place 2 tablespoons granulated sugar and 2 tablespoons water in a large Dutch oven or high-sided skillet. Cook over medium heat and stir just until the sugar is dissolved. Continue cooking without stirring (swirl the pot if needed instead), until deep amber in color (like dark maple syrup), being careful to not burn the sugar, about 6 minutes.

Step 2: Make the caramel:

Stir in 1/3 cup minced shallots, 2 tablespoons minced garlic, and 2 halved Thai chilis if desired. Cook, stirring constantly as the caramel will seize up but will eventually loosen, until fragrant, about 1 minute. Carefully and slowly add 1 cup coconut water. Increase the heat to high and bring to a boil. Boil for 2 minutes to thicken slightly.

Step 3: Make the caramel:

Add the marinated fish skin-side up and any marinade left in the bowl. Reduce the heat as needed to maintain a simmer. Partially cover and simmer, flipping the fish halfway through, until the salmon is very tender, 12 to 15 minutes total. If the sauce evaporates too quickly, add 2 tablespoons water or coconut water at a time as needed (up to 1/4 cup).

Step 4: Make the caramel:

Garnish with 2 thinly sliced medium scallions. Serve the fish and sauce over cooked white rice with sliced cucumbers on the side.

Nutrition

• Serving Size: Serves 4
• Calories: 455 cal
• Total Fat: 23.0 g
• Saturated Fat: 5.2 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 935.4 mg
• Total Carbohydrate: 24.7 g
• Dietary Fiber: 1.3 g
• Total Sugars: 19.7 g
• Protein: 36.8 g