Vietnamese Deep-Fried Fish in Tomato Sauce

 

How to Make Cá Kho Tộ

Cá kho tộ, or deep-fried fish braised in a savory caramel tomato sauce, makes a stellar Vietnamese comfort food dish. Fresh fish gets lightly dusted in rice flour and fried until crispy. Then it simmers in an umami caramel sauce made with tomato, fish sauce, and sugar. The sauce clings to the fish, creating irresistible sweet, salty and slightly sour flavors. Follow these steps to make this Vietnamese favorite at home.

Ingredients You’ll Need

– 1 lb firm white fish (tilapia, catfish, cod)
– 1⁄4 cup rice flour
– Oil for frying
– 3 tomatoes, diced
– 1 onion, diced
– 2 tablespoons fish sauce
– 2 tablespoons sugar
– 1⁄4 cup water
– 2 garlic cloves, minced
– Green onions, cilantro, chilies

 

 

 

Start with Fresh, Firm Fish

Rinse the fish well and pat extremely dry with paper towels. Cut into chunks or steaks around 1 inch thick. Having it very dry prevents splattering when frying. Tilapia, catfish, cod and halibut work well.

Mix the Rice Flour Dredge

Place 1⁄4 cup rice flour in a shallow bowl. Season with salt and pepper. Dredge the fish pieces lightly in the rice flour mixture, coating all sides. Shake off any excess flour.

Deep Fry the Fish

Heat 1-2 inches of oil in a pot to 350°F. Gently add floured fish pieces one by one. Fry for 2-3 minutes until golden brown and fish flakes easily. Flip fish halfway. Drain fried fish on a paper towel-lined plate.

Make the Tomato Braising Sauce

In another skillet, sauté diced onion for 1 minute over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Next add diced tomatoes, 2 tablespoons fish sauce, 2 tablespoons sugar and 1⁄4 cup water.

Simmer the Fried Fish in the Sauce

Gently add the crispy fried fish to the tomato sauce. Spoon sauce over to evenly coat. Let simmer for 2-3 minutes until sauce is glossy and thickened.

Plate and Garnish

Transfer fish and sauce to a serving plate. Garnish with sliced green onions, cilantro and chilies. Enjoy this Vietnamese comfort food!

 

 

 

 

Tips for Best Results

– Pat fish very dry before dredging to reduce oil splatter.
– Use neutral oil like canola or vegetable oil for frying.
– Don’t overcrowd fish in the oil when frying.
– Simmer just until sauce clings nicely to the fish.
– Flake larger fish pieces before plating.

Try These Variations

– Use lemongrass and chili peppers.
– Simmer whole cilantro sprigs and mint in the sauce.
– Add peas or bell peppers for extra color.
– Use shrimp or calamari instead of white fish.
– Serve over steamed rice or fresh herbs.

This savory, sweet Vietnamese Deep-Fried Fish in Tomato Sauce is a fun one to try at home. The key is frying the fish until nice and crispy, then braising briefly in the flavorful tomato sauce. Enjoy with jasmine rice and vegetables! If you are in Vietnam and interested in discovering more about Hanoi – the capital and its significance, we invite you to join us at Free Walking Tours Hanoi. We’ll take you across the building, and provide you with a unique perspective of the city. Book now and don’t miss out on this amazing experience.