Vietnamese Sweet & Salty Caramel Fish (Cá Kho Dừa)

600–700g cod fillets (or hake, monkfish or another firm white fish)

Aromatics

4 Thai shallots, finely sliced
3 garlic cloves, finely sliced
20g galangal, finely sliced (or ginger)
2 spring onions, sliced (whites and greens separated)
4 lime leaves, lightly bruised
2 bird's eye chillies, finely sliced (or to taste)

The Sauce

100g caster sugar
400ml full-fat coconut milk
2 tablespoons fish sauce

To Garnish

2 spring onions, finely sliced (green parts)
1 fresh red chilli, finely sliced

To Serve

Steamed jasmine rice

PREPARATION

1. Preheat the oven to 180°C. Arrange the cod fillets in a baking dish and scatter over the Thai shallots, garlic, galangal, spring onion whites, kaffir lime leaves and bird's eye chillies. Meanwhile, place the sugar into a saucepan over a medium heat and allow it to melt slowly without stirring until it turns a deep amber caramel. Resist stirring the sugar while it melts, as this can cause it to crystallise.

COOKING

1. Carefully pour the coconut milk into the caramel, taking care as it will bubble vigorously.
2. Stir gently until the caramel has completely dissolved into the coconut milk.
3. Add the fish sauce and mix well.
4. Pour the caramel sauce over the fish until it almost reaches the top of the fillets.
5. Bake for 20–25 minutes, or until the fish flakes easily with a fork.
6. Remove the kaffir lime leaves, if preferred.
7. Spoon plenty of the caramel sauce over the fish.
8. Garnish with the sliced spring onion greens.
9. Scatter over the fresh red chilli.
10. Serve immediately with steamed jasmine rice.
11. Spoon any remaining caramel sauce over the rice before serving.

School of Wok Tips

• Allow the sugar to reach a deep amber colour before adding the coconut milk—this develops the rich caramel flavour that defines the dish.
• Full-fat coconut milk creates the richest, silkiest sauce and balances the salty fish sauce beautifully.
• Firm white fish such as cod, hake or monkfish holds together well during baking while remaining flaky and tender.
• The sauce should come almost to the top of the fish, allowing it to gently steam as it bakes while absorbing the caramel flavours.

FAQs

Can I use another type of fish?
Yes. Hake, monkfish, pollock or any firm white fish work well, provided the fillets are thick enough to remain moist during baking.

Why shouldn't I stir the caramel while it melts?
Stirring can encourage the sugar to crystallise. Allowing it to melt undisturbed produces a smooth, evenly coloured caramel.

Can I make this less spicy?
Absolutely. Simply reduce the number of bird's eye chillies or omit them entirely. The dish will still have plenty of flavour from the caramel, coconut milk and aromatics.