Cá Kho Tộ | Claypot Fish Recipe
Cá Kho Tộ | Claypot Fish
There's more to Vietnamese Cuisine than just Pho, Banh-Mi, and Summer Rolls. And If you truly want to know what Vietnamese Cuisine is all about, you’ll have to try “Cá Kho Tộ” which means "Fish Braised in a Clay Pot."Unlike any other Vietnamese Dish, this recipe consists of Vietnam's staple ingredients [fish sauce, palm sugar, peppercorns, and fish]. And it is my argument that no other recipe highlights Vietnam’s heritage and history more than "Cá Kho Tộ. In the Vietnamese-American Diaspora, Catfish (an economical choice for most refugee communities) is commonly used for this recipe. However, this cooking technique can be applied to almost any other type of seafood. My favorite is SakanaBlue Yellowtail (aka Hamachi) because it braises like pork belly due to its high fat content. It is succulent, juicy, and tender.
Ingredients
Instructions
- Preheat a heavy-bottom (4 Qt.) pot on medium heat for 2-3 minutes
- Add 2 cups of Palm Sugar and 1/4 cup of water
- Allow the pot to boil (undisturbed) until a deep amber caramel forms, or 20 minutes.
- Gradually add 1/2 cup of Son Fish Sauce to the caramel.
- Then add 2 tbsp. of Cracked Black Pepper, 1/2 a Serrano, 1/4 cup of Sliced Ginger, 1 tbsp. of Minced Lemongrass, and 1/2 cup of Coconut Water.
- Allow the pot to boil (undisturbed) until the pot has reduced by 15%, or 30 minutes.
- Turn the pot down to a simmer. Then gently add your Yellowtail Portions.
- Bring the pot to a simmer.
- Braise the Yellowtail for 30 minutes, at a gentle simmer.
- Present braised fish in a large clay or ceramic pot.
- Garnish with chives, sliced serranos, and Thai bird chili.
- Serve with a side of rice.
Notes
The SakanaBlue project honors Japanese fisheries (and fish farms) that implement place-based sustainability that is committed to environmentally responsible practices. What does that mean? It means Sashimi quality fish with a LOW-CARBON footprint; container shipped rather than air freight. Cutting edge alcohol freezing technology that eliminates ice crystals that keeps the fish pristine. AND fish that is traceable for transparency around animal welfare.
*note: This recipe is traditionally cooked in an earthenware pot over a fire. However, most home kitchens are electric. This recipe was modified to use a metal pot, oppose to a clay pot, to accommodate kitchens that have electric stoves and ranges.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
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