Vietnamese Caramelised Fish with Pepper is a rich and comforting Southern Vietnamese dish that strikes a perfect balance between sweet, savoury, and peppery flavors. Traditionally cooked in a clay pot, this version adapts to modern kitchens using a cast iron pot. Paired with jasmine rice, this dish is a true home-style favorite, featuring tender basa fillets, a bold caramel sauce, and aromatic black pepper.

Full Recipe:

Ingredients

Main Ingredient

500 g basa fillets (or cod/firm white fish)

Marinade

3 ½ tbsp fish sauce
2 ½ tbsp brown sugar
3 cloves garlic, minced
1 medium shallot, finely chopped
2 spring onions (white part, chopped)
A dash of olive oil
1 tsp freshly cracked black pepper

Caramel Sauce

1 tbsp sugar (brown or white)
50 ml cold water

Other Ingredients

1 tbsp olive oil (for cooking)
Chopped green spring onions (for garnish)

Directions

1. Marinate the Fish

Cut the basa fillets into smaller pieces (about 4 per fillet).
Mix all marinade ingredients in a bowl, coat the fish well, and let it sit for 10-15 minutes.

2. Make the Caramel Sauce

Heat 1 tbsp sugar in a saucepan over medium-high heat until it melts and turns golden brown.
Carefully stir in 50 ml cold water. Turn off the heat and set aside.

3. Cook the Fish

Heat oil in a wide pan and sauté minced garlic until fragrant.
Gently place the marinated fish in the pan and sear on one side for 2-3 minutes.

4. Simmer in Sauce

Transfer the fish to a pot or deep pan. Add enough water to cover the fish along with the caramel sauce.
Bring to a boil, then lower to a medium simmer. Cook for 15-20 minutes, stirring occasionally.

5. Finish and Serve

Let the sauce thicken into a dark, glossy glaze.
Garnish with chopped green spring onions and serve hot with jasmine rice, drizzling some sauce over the rice for extra flavor.

Nutrients (Per Serving, Serves 4)

Calories: 237.15 kcal
Total Fat: 11 g (17%)
Saturated Fat: 2.13 g (11%)
Cholesterol: 68.75 mg (23%)
Sodium: 1364.5 mg (57%)
Potassium: 518.42 mg (15%)
Total Carbohydrates: 13.49 g (5%)
Dietary Fiber: 0.89 g (4%)
Sugars: 10.55 g
Protein: 20.52 g (42%)
Calcium: 39.74 mg
Iron: 0.86 mg

This dish is best enjoyed with a bowl of warm jasmine rice, making it a perfect comforting meal for any dinner occasion!

The Significance of Caramelised Fish in Vietnamese Cuisine

Caramelised fish is an iconic dish in Vietnam, particularly in the southern regions where cooking with a clay pot (nồi đất) is a time-honoured practice. It represents the essence of home-cooked meals, often shared with family members at the dinner table. The use of fish in Vietnamese cuisine is deeply tied to the country’s geography, as Vietnam boasts an extensive coastline rich in seafood. This dish exemplifies how simple ingredients can be transformed into something exquisite through careful preparation and balance of flavours.

The Role of Caramelisation in Vietnamese Cooking

Caramelisation is a fundamental cooking technique in Vietnamese cuisine, commonly seen in dishes such as thịt kho (caramelised pork) and cá kho (caramelised fish). The process involves heating sugar until it develops a deep amber colour, creating a rich, smoky sweetness that enhances the savoury and umami elements of the dish. This technique is integral to achieving the distinctive glaze that coats the fish, giving it its signature glossy appearance and deep flavour.

The Perfect Balance of Flavours

Vietnamese cuisine is known for its delicate balance of flavours, and Vietnamese Caramelised Fish with Pepper is no exception. This dish brings together the following taste elements:

Sweetness: Derived from brown sugar and caramel sauce, adding depth to the dish.
Saltiness: The fish sauce provides a robust umami base.
Spiciness: Freshly cracked black pepper adds heat and a slight earthiness.
Aromatic Notes: Garlic, shallots, and spring onions create layers of fragrance.
Savory Umami: The combination of fish sauce, caramelised sugar, and fish results in a flavourful umami-packed dish.

Why Use Basa or Firm White Fish?

Basa fillets are a popular choice for this dish due to their mild flavour and firm texture, which allows them to absorb the rich caramelised sauce without falling apart. However, other firm white fish like cod, catfish, or tilapia can also be used. The key is to select a type of fish that remains tender yet firm during the slow simmering process.

Clay Pot vs. Modern Cookware

Traditionally, this dish is cooked in a clay pot (nồi đất), which helps retain heat and evenly distribute flavours. The porous nature of clay allows for a gentle reduction of the sauce, ensuring that the fish is infused with all the aromatic ingredients. However, in modern kitchens, a cast iron pot or heavy-bottomed pan works as an excellent substitute, delivering similar results in terms of flavour and consistency.

Cooking Tips for the Best Vietnamese Caramelised Fish

To achieve the best results when making this dish, consider the following tips:

Marinate the fish well: Allow at least 10-15 minutes for the fish to absorb the marinade fully.
Perfect the caramel sauce: Ensure that the sugar reaches a deep amber hue without burning to create a rich and smoky undertone.
Use freshly cracked black pepper: This adds a more intense and aromatic spiciness compared to pre-ground pepper.
Simmer on low heat: Slow cooking allows the fish to soak up the caramelised sauce, ensuring maximum flavour.
Allow the sauce to thicken: The final texture should be glossy and slightly sticky, coating the fish perfectly.

Pairing Suggestions

This dish is best enjoyed with simple yet complementary sides that enhance its flavour profile:

Steamed Jasmine Rice: The fluffy texture of jasmine rice absorbs the rich sauce, balancing the dish’s bold flavours.
Steamed or Sautéed Greens: Vegetables such as bok choy, morning glory, or water spinach provide a refreshing contrast.
Pickled Vegetables: A side of pickled radish or carrots adds a tangy bite that cuts through the richness of the dish.
Vietnamese Fish Soup (Canh Chua): This sour soup with tamarind and pineapples offers a delightful contrast to the caramelised fish.

The Cultural and Social Aspect of Cá Kho Tiêu

In Vietnam, food is more than just sustenance; it is a way to connect with loved ones and preserve cultural heritage. Cá Kho Tiêu is a dish that evokes nostalgia, reminding many Vietnamese people of family dinners where stories are shared over a warm meal. It is often prepared in large quantities, with leftovers tasting even better the next day as the flavours continue to develop.

This dish also reflects Vietnam’s agricultural roots, where people make use of locally sourced ingredients to create flavourful meals with minimal waste. The careful balance of flavours speaks to the ingenuity of Vietnamese cooking, which often relies on simple components to produce extraordinary dishes.

Conclusion

Vietnamese Caramelised Fish with Pepper is a timeless dish that encapsulates the heart of Vietnamese home cooking. Its perfect balance of sweetness, saltiness, and spiciness, combined with the richness of caramelised sauce, makes it an irresistible comfort food. Whether prepared in a traditional clay pot or a modern pan, this dish is a must-try for anyone who appreciates the depth and complexity of Vietnamese cuisine. Served with a side of steaming jasmine rice, it is a true culinary delight that brings warmth and satisfaction to any meal.

For those looking to explore Vietnamese flavours, Cá Kho Tiêu is a fantastic introduction to the country’s rich and diverse food culture. Whether you’re cooking it for a family gathering or a quiet dinner, this dish is sure to impress with its depth of flavour and heartwarming essence.

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