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!