Braised sea bass claypot/ ca kho to

Main Dish
4 servings
15 min
17 min
Very Easy


Number of serving: 4

For the caramel:

1/4 cup water

2 tablespoons. sugar

For the sauce:

1 tablespoon. oil

2 shallots, finely sliced

2 garlic cloves, minced

1/2 cup fish sauce

1/2 cup coconut water

1/4 cup water

1 1/2 libra. sea bass filets, about 1/4 inch thick

Black pepper, to taste

3 - 5 dried thai chilis

1 green onion, julienned (for garnish)


  • Clean the fish filets and pat dry. Rub the filets with black pepper, to taste; set aside.
  • In a medium saucepan, add the oil and heat over medium-high heat. Add the shallots and garlic and lightly brown, about 1 minute.
  • Add the rest of the ingredients for the sauce and heat over medium heat until begins to bubble and reduces slightly, about 5 - 7 minutes, then turn off the heat and set aside.
  • In a medium sized pan, combine the sugar and water for the caramel sauce. Heat over medium heat until sugar dissolves and starts to brown.
  • As soon as the sugar mixture turns a light brown, add the filets and sear the fish on each side for 1 - 2 minutes.
  • The sugar mixture should be darker in color and caramelized on the fish filets.
  • Remove the fish and add to a claypot (which is traditionally used but not necessary) or keep in the same pan.
  • Cover with the braising sauce then add the thai chilis and cover.
  • Cook on medium high heat for 5 - 7 minutes or until fish is cooked through and flakes easily.
  • Top with the green onions and serve with rice.


Braised Sea Bass Claypot/ Ca Kho To, photo 1Braised Sea Bass Claypot/ Ca Kho To, photo 2Braised Sea Bass Claypot/ Ca Kho To, photo 3


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