Ca kho (Vietnamese caramelised fish)

A Vietnamese dish: fish simmered in a salty caramel sauce flavoured with fish sauce (nuoc mam) and ginger. Sweet, savoury and tender, it is a fragrant, original dish rich in lean protein.

Prep: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 189 kcal · 36 g protein · 8 g carbohydrate · 1 g fat

Ingredients

• 600 g firm white fish
• 2 tbsp sugar (caramel)
• 3 tbsp fish sauce (nuoc mam)
• 1 piece of ginger
• 2 cloves of garlic
• 2 spring onions
• pepper

Method

1. Make a light caramel with the sugar.
2. Add the fish sauce, garlic, ginger and a little water.
3. Add the fish and simmer for 15 minutes, basting it as it cooks.
4. Sprinkle with spring onions and pepper.

Nutritional benefits

White fish provides lean protein that suits a cholesterol-friendly diet. The salty caramel sauce (a little sugar, plenty of fish sauce and ginger) is intensely flavoured with little fat. An original, tender sweet-and-savoury Vietnamese dish, naturally gluten-free and dairy-free, to serve with rice and vegetables.

Variations and substitutions

• With salmon or mackerel.
• With lean pork (thit kho).
• Spicier: add chilli.
• With coconut milk to soften the flavour.

Storage and making ahead

Even better reheated; keeps for 2 days.

💡 Good to know

Keep an eye on the caramel: it should be amber, not burnt, or the sauce turns bitter.

Related reading

Discover more high-protein recipes · cholesterol-friendly recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: white fish · sugar · caramel · fish sauce (nuoc mam) · ginger.

You might also like these recipes: Oven-baked salmon fillet with steamed broccoli · Sardine and white bean salad · Salmon parcel with baby vegetables.