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As the Lunar New Year approaches, there’s no better time to embrace a dish that embodies the heart of Vietnamese cuisine: Cá Kho Tộ (Vietnamese Claypot Caramel Braised Fish). This iconic recipe, with its rich, savoury flavour, perfectly balances sweet, salty, and umami notes, creating a comforting dish that has brought families together for generations. Slowly braised in a fragrant blend of fish sauce, caramel, and coconut soda, Cá Kho Tộ is a celebration of the culinary artistry that makes Vietnamese cooking so beloved.

During Tết (Lunar New Year), this dish takes on an even deeper significance, symbolising abundance, prosperity, and family unity—core themes of the holiday. The rich, comforting flavours of Cá Kho Tộ represent good fortune for the year ahead, while the act of sharing this dish with loved ones reinforces the importance of togetherness. Whether you’re embracing tradition or exploring new flavours, this gluten-free, dairy-free dish is a must-try addition to your Lunar New Year celebration.

Ready to create this Vietnamese classic? Let’s dive into the recipe and bring the warmth and spirit of Tết to your table!

Ingredients:

  • 1kg ASC labelled Basa Fillets
  • 4 tablespoons fish sauce
  • 1 tablespoon caster sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon caster sugar
  • 1 purple eshallot, minced
  • 3 garlic cloves, minced
  • 1/2 can Coco Rico coconut soda (170g) Note: Can use coconut water or lemonade instead.
  • 1 spring onion, finely sliced
  • 1/4 teaspoon ground black pepper

Instructions:

  1. To Prepare the Basa fillets, Cut into even pieces and marinate with fish sauce and sugar for at least 15 minutes.
  2. To make the caramel sauce, Heat the vegetable oil in a pan over medium-high heat. Add 1 tablespoon of sugar and cook until it turns amber. Add the minced shallot and garlic, cooking for 15 seconds until fragrant.
  3. Add the marinated Basa fillets and any leftover marinade to the pan. Stir to coat the fish in the caramel sauce. Pour in the coconut soda and simmer for 20 minutes, partially covered. Flip the fillets halfway through, or spoon the liquid over if flipping is tricky.
  4. To Garnish and serve , sprinkle with sliced spring onions and black pepper before serving with steamed rice.

Tips:

  • Adjust the seasoning and aromatics to suit your taste. For a bit more fragrance, you can add a few slices of fresh ginger.