Ca Kho To Caramelised Salmon
Salmon fillets braised in a sticky caramel of fish sauce, ginger and black pepper. Perfect with plain rice.
- Time35 min
- LevelEasy
- Costabout £3.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Start the rice. Rinse it, add 450 ml of water, cover and cook gently for 12 minutes, then rest covered for 10 minutes.
22 min - 2
Heat the sugar and water in a wide pan without stirring for 4 to 5 minutes until it turns a deep amber colour. Watch it closely as it burns fast.
5 min - 3
Carefully add the fish sauce, garlic, ginger, shallots and 100 ml of water. It will spit, so stand back. Stir until the caramel melts into the liquid.
- 4
Lay the salmon skin side up in the sauce. Simmer gently for 6 minutes, spooning the sauce over, then turn and cook for 3 minutes more.
9 min - 5
Scatter over the chilli, black pepper and spring onion. Serve with the rice and spoon over the glossy sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.