Ca kho gung – braised fish with ginger and fish sauce Recipe
Ca kho gung is a home-style dish of fish braised in an aromatic sauce made with ginger, fish sauce, and a bit of sugar. The sauce is thick, slightly sweet and salty, with a distinct, warming ginger aroma. In Vietnam it’s most often served with simple boiled rice as an everyday lunch or dinner.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- white fish fillet e.g. cod, pollock, tilapia, cut into portions - 700 g
- ginger cut into thin slices - 30 g
- garlic cut into slices - 3 clove
- spring onion cut into 3 cm pieces - 3 piece
- fish sauce - 4 tablespoon
- sugar - 2 tablespoon
- water - 200 ml
- vegetable oil - 2 tablespoon
- black pepper - 0.5 teaspoon
- chili pepper sliced, optional - 1 piece
- salt for seasoning, if needed - 0.25 teaspoon
Main Ingredient:
fish
Preparation
- Pat the fish dry with paper towels and lightly sprinkle with pepper on both sides.
- In a wide pot or deep pan, heat 2 tablespoons of sugar over medium heat, stirring until it starts to melt and turn a light golden caramel (be careful not to burn it).
- When the sugar has melted and lightly browned, add the oil, stir, then add the ginger and garlic slices and fry for 1–2 minutes until fragrant.
- Gently arrange the pieces of fish in the pot in a single layer, if possible.
- Mix the fish sauce with the water and pour into the pot so that the fish is submerged to about half its height.
- Add the spring onion pieces and, if using, the chili slices.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and braise for 15 minutes.
- After 15 minutes, remove the lid, carefully turn the pieces of fish to the other side and spoon some sauce from the bottom of the pot over them.
- Cook uncovered for another 10–12 minutes over low heat, until the sauce has clearly thickened and reduced, occasionally spooning the sauce over the fish.
- Finally, taste the sauce and, if needed, season with a little salt or extra fish sauce. Serve immediately, spooning the thick sauce from the pot over the fish.
Storage
In fridge:
2 days
Freezing:
No
Cool the fish in its sauce to room temperature, then refrigerate in a covered container. Reheat gently over low heat, spooning the sauce over the fish and avoiding vigorous stirring so the pieces stay intact.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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