Vietnamese Caramelized Fish (Ca Kho) by @meetandeats
  • 5 Min. Prep
  • 25 Min. Cook
  • 4 Servings
  • 480 Calories

Add a new international favorite to your family’s dinner rotation with our Vietnamese Caramelized Fish recipe. Enjoy tender fish simmered in a delicious sweet and salty sauce made with Knorr Liquid Seasoning for an extra kick of flavor.

  • 1 tbsp Knorr Liquid Seasoning
  • 2 lb. basa fish (1/2 inch steaks)
  • 2 tbsp fish sauce
  • 4 tbsp granulated sugar
  • 1 tbsp vegetable oil
  • 1 tsp dark soy sauce
  • 1 tsp black pepper
  • 1 cup water
  • 1 tbsp neutral oil
  • 1 tbsp shallot
  • 1 tbsp garlic
  • 1 green onion, sliced thinly
  • 1 cucumber, sliced
  • 3 Thai bird’s eye chili, whole (optional)

Rinse basa steaks with water and sprinkle 1 tbsp of salt on them. Rub for 1 minute, and rinse again to clean away salt.


In a bowl, marinate basa steaks with fish sauce, sugar (2 tbsp only. Reserve the rest for cooking later), garlic, shallot and Knorr Liquid Seasoning. Marinate for 30 minutes, or even overnight.


To make the caramelized mixture, in a shallow pan on medium high heat, add neutral oil. Once oil is hot, add in the rest of sugar (2 tbsp). Stir to combine, making sure it does not burn. Cook until mixture darkens and starts to smoke slightly.


Once caramelized mixture begins to smoke slightly, immediately add basa steaks to the pan and set aside the remaining marinade. Add whole chili into the pan (optional), and allow caramelized mixture to coat either side of the basa steaks for 1-2 minutes.


Add the remaining marinade and water to the pan. Bring the pan ingredients to boil and then reduce heat to medium, slightly covering the pan with a lid.


Allow basa steaks to braise for 10 minutes with the lid slightly covering the pan. Flip basa, and braise for an additional 10 minutes. Add green onion and black pepper. Adjust seasoning as desired.


Transfer basa steaks to a serving plate. Serve with steamed rice, and garnish with cucumber as desired.