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Cá Kho (Fish With Coconut Caramel)
Deeply savory with a slight sweetness from coconut water, this dish of seared salmon fillets in caramel sauce is weeknight-fancy cooking at its best.
👥 4 Servings👤 Anthony Nguyen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●skillet
📝 Preparation Steps
1
Combine ½ cup (100 g) granulated sugar and ¼ cup water in a small saucepan, cover, and heat over medium, undisturbed, until sugar is dissolved, about ⏱️ 4 minutes. Uncover pan and continue to cook, stirring or swirling occasionally, until syrup comes to a boil, then turns a deep brown, 6–⏱️ 10 minutes.
2
Reduce heat and add 1 cup coconut water (stand back—mixture will spatter and seize). Stir in 1 small shallot, finely chopped, 3 Tbsp. fish sauce, 2 Tbsp. finely chopped garlic, and 2 tsp. finely ground pepper. Increase heat to medium and cook, stirring occasionally, until caramel is syrupy and thick enough to coat a spoon, 15–⏱️ 20 minutes. Remove coconut caramel from heat; stir in 1 Tbsp. store-bought pickled jalapeño brine.
coconut water1 cup. fish sauce3 Tbsp. finely chopped garlic2 Tbsp. finely ground pepper2 tsp. store-bought pickled jalapeño brine1 Tbsp
3
Pat four 4–6-oz. skinless salmon fillets dry; season lightly with kosher salt. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook salmon, flesh side down, until well browned underneath, about ⏱️ 5 minutes. Tilt skillet and blot excess oil from pan with a balled-up paper towel. Turn salmon over and pour coconut caramel into skillet. Cook until sauce is thickened and salmon is mostly opaque but still slightly translucent in the center and flakes easily with a fork, about ⏱️ 4 minutes.
4–6-oz. skinless salmon fillets4Kosher salt. vegetable oil1 Tbsp
4
Transfer salmon fillets to plates and spoon coconut caramel over. Top with finely chopped store-bought pickled jalapeños, finely chopped cilantro, and lightly crushed puffed rice cereal and serve with steamed white rice alongside.
Finely chopped store-bought pickled jalapeños, finely chopped cilantro, lightly crushed puffed rice cereal, and steamed white rice (for serving)
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