Ca Kho To4.2/5 (BASED ON 667 reviews)
Ca Kho To is a Vietnamese dish of caramelised fish, traditionally braised in a clay pot with a sweet and savoury sauce. In Vietnam it’s a popular, comfort-food dish, which is enjoyed regularly by locals. Our Ca Kho To has a lovely sweetness and gooey-ness to it with flavours of ginger and a little kick of chilli to balance it out. This is delicious with a dash of fresh lime juice squeezed all over to serve.
Cook our delicious Ca Kho To in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Ca Kho To. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Ca Kho To Fish Paste pot, a Ginger & Garlic Mix pot and a Galangal Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Ca Kho To in just 30 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Ca Kho To Fish Paste
- Ginger & Garlic Mix
- Galangal Garnish
Your shopping list:
- large shallots
- jasmine rice
- cod fillet or loin
- coconut water
- brown sugar (less for white)
- green veg of your choice(optional)
Our 30 minute recipe
Put the shallots in a mixing bowl with the sugar, the Ca Kho To Fish Paste and the Ginger & Garlic Mix. Stir really well. Then add the fish to the bowl, and mix carefully to coat the fish.
Pour 300ml of boiling water in a lidded saucepan and add the rice. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 mins or until the rice is cooked.
Heat 1 tbsp of oil in a wide, heavy-based pan over a medium- heat. Add the fish, keeping back the shallot marinade mixture, and briefly seal all the sides for 2 mins. Then remove from the pan.
Add the rest of the marinade mixture, the coconut water and the Galangal Garnish to the pot. Bring to the boil, then reduce the heat to medium and let it simmer uncovered for 10 mins so the sauce reduces a little and becomes sticky. Stir occasionally and if it looks dry halfway through, add more coconut water (25-50ml or so).
Return the fish to the pan and stir gently. Simmer on a low heat for a further 5 mins, or until the fish is cooked.
To finish, squeeze a lime over the Ca Kho To. Serve it in bowls over rice with steamed greens on the side, if you’re having some.
Ca Kho To Reviews
BASED ON 667 reviews
Stephanie - Oct 16, 2018
Was okay but wouldn’t choose again
Emma - Oct 14, 2018
Leslie - Oct 14, 2018
One of our favourites so far.
Roxana - Oct 08, 2018
Delicious ! A little spicy but lovely dish.
Ele - Oct 02, 2018
Amazingly easy and absolutely divine unique taste. I will definitely be having this again. Loved it ????
Eugene - Sep 26, 2018
Yum. Be mean with the sugar though....
Nigel - Sep 26, 2018
Great taste as always!
Rachel - Sep 25, 2018
Slighty bit sweet so next time i would half the ammount of sugar, but the spice level was perfect, very tasty!
Terri - Sep 23, 2018
Loved the flavour but found it a little sweet. I will try it again and not add as much brown sugar as suggested in the recipe.
Rachael - Sep 20, 2018
Paul - Sep 12, 2018
Great tasting dish
Paul - Sep 11, 2018
Stephanie - Sep 04, 2018
In my top 5. So delicious and quick to make. Unusual flavours. Superb!
Val - Sep 01, 2018
Couldn’t leave no stars!!!!
Jonathan - Aug 27, 2018
Very taste fish dish with a nice little kick to it
Charles - Aug 26, 2018
Not always sure with fish dishes but enjoyed this one a lot, would probably use a bit less sugar next time
Erica - Aug 21, 2018
Unexpectedly delicious. Deffo one to try!
Tamsyn - Aug 16, 2018
One of my favourite dishes! Really nice flavour from the coconut water, and gives a much lighter feeling as it's not too creamy compared to a milk based dish. Fish falls apart lovely, great balance of flavours and textures.
Dragos - Aug 16, 2018
Liz - Aug 09, 2018
Most amazingly delicious meal!!
Wendy - Aug 03, 2018
Not a fan, or was to onion and the coconut water wasn't as nice as dishes made with coconut milk. A bit disappointing really
Donna - Jul 25, 2018
Mmm, it’s ok. Had no fish so used chicken breast instead. Added about 1 level teaspoon of brown sugar which lifted the flavour. Nice and spicy, but hubby added several splashes of soy sauce in order to eat it. Cooking instructions odd - they tell you to cook fish and reserve the marinade but it’s a dry marinade?? Anyhow, it all went in at once. Prefer the Goan and Balinese curries so will stick to those.
Peter - Jul 23, 2018
Peter - Jul 19, 2018
Nice flavour but didn't realise how expensive coconut water is!! Will try again with a substitute
Sumeet - Jul 18, 2018
Nice, but too sweet. I added a dash of light soy sauce to it which made it better. Definitely needs a chilli in it.
Sarah - Jul 09, 2018
Tastes absolutely beautiful
Maddy - Jun 21, 2018
adrian - Jun 10, 2018
Oh my god this is so tasty thanks so much simply cook best thing in the world keep it up xxxxx
James - Jun 08, 2018
Another amazing Vietnamese dish very tasty and flavoursome
Jason - Jun 08, 2018
I found it too sweet
Carol - Jun 03, 2018
Really enjoyed this one - definite favourite
Julie - May 22, 2018
Tried this with Bassa instead of cod... Lovely, ????
Meryl - May 06, 2018
Second try at this recipe, liked it (again) but would go with 0 sugar in the marinade next time
Frances - May 02, 2018
One of my all time favourites!
Suzy - Apr 25, 2018
Frances - Apr 24, 2018
What a gem! This was incredibly tasty and, as usual, so easy to cook. We’ll definitely have this meal again.
Tanya - Apr 23, 2018
This was a fabulous dish Which we both thoroughly enjoyed would deafly cook it again
Chi-Wei - Apr 21, 2018
This is a very sweet dish in case anyone doesn’t like it
Alex - Apr 19, 2018
Really great. Made with salmon. Sweet but spicy.
Nikita - Apr 18, 2018
I messed this one up by cutting the fish into chunks rather than keeping the steaks whole. It was lovely all the same though and I usually shy away from fish dishes.
Maggie - Apr 08, 2018
Tasty! Cooking this dish again next week!
Natasha - Apr 06, 2018
Probably my favourite dish.
Frances - Mar 28, 2018
Another fab meal from Simply Cook. Packed with flavour and a definite winner with the family.
Colinda - Mar 26, 2018
Laura - Mar 19, 2018
Lovely meal, sweet & spicy, but the 7 yr old struggled with the heat! Followed other reviewers advice & halved the 25g brown sugar, & it was still v sweet so was glad I did. Didn’t bother with steamed greens but will definitely add pak choi, as per the picture. Would have done on first cook if only I’d flipped over the recipe & looked at the photo when I was adding the ingredients to my shopping list, doh!
Louisa - Mar 14, 2018
This is my favourite dish I make it with Basa fillets and it’s delicious
Rebecca - Mar 11, 2018
This was really tasty but found it abit dry
Helen - Feb 24, 2018
halved the sugar and used palm sugar - stopped it being too sweet
Josie - Feb 22, 2018
I used frozen cod fillets and didn’t marinade them. Just chuck all the other ingredients into the pan in the right order, then add the frozen cod once the sauce starts to bubble away. By the time they’re cooked and starting to flake in to nice size chunks the sauce has thickened too and it’s all ready. It’s cheaper, less fiddly but still just as tasty! Possibly tastier knowing it all only took 15 minutes this way!
Jo - Feb 21, 2018
this was nice but a bit too sweet with 25grams of brown sugar