Vietnamese Ginger Braised Fish

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Ca Kho Gung is a beloved home-style Vietnamese dish where fish is gently braised in a clay pot with abundant fresh ginger, fish sauce, and a dark caramel sauce. The fish becomes silky while the sauce turns glossy, sweet-savory, and deeply aromatic. It is traditionally served bubbling hot with steamed jasmine rice and a side of stir-fried greens.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 8 gSugar
• 38 gProtein
• 950 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the fish

• 1.5 lb (680 g) skin-on catfish or salmon fillet, cut into 2-inch chunks
• 2 tablespoons fish sauce
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil

For the caramel and aromatics

• 3 tablespoons granulated sugar
• 2 tablespoons warm water
• 1 large knob fresh ginger (about 3 oz), peeled and thinly julienned
• 6 cloves garlic, smashed
• 3 small shallots, thinly sliced
• 1 fresh Thai chili, smashed (optional)

For braising

• 1 cup coconut water or water
• 2 tablespoons fish sauce
• 1 tablespoon dark sweet soy sauce (optional, for color)
• 1/2 teaspoon freshly ground black pepper
• 3 scallions, cut into 2-inch lengths

Directions

1. Prepare the caramel: combine the sugar with the warm water in a heavy clay pot or deep skillet over medium-low heat. Cook without stirring until the sugar dissolves, then swirl occasionally until it turns a deep amber color, about 5 minutes.
2. Carefully add the shallots, garlic, and half of the ginger to the caramel and stir for 30 seconds until fragrant. Pour in the coconut water, fish sauce, and sweet soy sauce; simmer 2 minutes to dissolve the caramel into a glossy sauce.
3. Pat the fish dry and season with fish sauce and black pepper. Heat the neutral oil in a separate skillet over medium-high heat and sear the fish pieces for about 1 minute per side until lightly golden.
4. Nestle the seared fish into the clay pot, spoon the caramel sauce over the top, and scatter the remaining julienned ginger and the smashed chili over the fish.
5. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and braise for 15 minutes, spooning the sauce over the fish a few times.
6. Uncover and continue to simmer for another 5 to 8 minutes until the sauce has thickened and coats the fish, and the flesh flakes easily with a fork.
7. Scatter the scallions over the top, give the pot one final gentle shake, and serve immediately straight from the clay pot with plenty of steamed jasmine rice.

Cook’s Notes

• A traditional Vietnamese clay pot (noi dat) gives the most authentic flavor and keeps the fish perfectly moist; a heavy enameled Dutch oven works as a substitute.
• Watch the caramel closely: it should be deep amber but not burnt, or it will turn bitter.
• Catfish is the classic choice, but salmon, snakehead, or any firm-fleshed white fish will braise beautifully.
• For a traditional meal, serve with steamed jasmine rice, pickled mustard greens (dua chua), and a plate of stir-fried water spinach or bok choy.
• Leftover sauce is excellent the next day drizzled over rice or used to braise eggs for a quick breakfast.

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