Ca kho to (caramel-tamarind salmon)

Recipe: Ca kho to (caramel-tamarind salmon)


  • 1 tbs peanut oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tsp fresh ginger matchsticks
  • 60g (1/3 cup, lightly packed) brown sugar
  • 80ml (1/3 cup) water
  • 2 tsp tamarind puree
  • 1 tsp fish sauce (see note)
  • 500g skinless salmon, cut into 4cm pieces
  • Thinly sliced shallots, to serve
  • Steamed rice, to serve


  1. Heat the oil in a wok over medium heat. Cook the onion, garlic and ginger for 2 minutes or until aromatic. Add the sugar and water. Cook, stirring, for 1 minute or until the sugar dissolves. Increase heat to high. Cook until the mixture thickens and caramelises. Stir in the tamarind and fish sauce.
  2. Add the salmon. Cook, turning, for 3-5 minutes or until the salmon is cooked through. Transfer to a serving platter. Top with shallot. Serve with steamed rice.


  1. Serves 8 as part of a banquet.
  2. If you want this to be gluten free, use gluten-free fish sauce.

Number of servings (yield): 8

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)