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Ca Ngu Kho Thom Braised Bonito with Pineapples

Classic braised fish recipe from the central coast of Vietnam where bonito is a common and favorite delicacy to pair with sweet and sour pineapple and tomatoes,
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: braised fish, ca kho, fish,
Servings: 4
Calories: 414kcal
Author: Hong and Kim



  • 2 lbs Bonito 4-5 steaks depending on size of fish
  • 1 ts salt
  • 1 ts sugar
  • 1 tbsp oil
  • 1 tbsp garlic minced
  • 1 shallot minced
  • 1.5 cups young coconut water or plain water
  • 1 ts fish sauce
  • 1 ts nuoc mau optional
  • 1 cup pineapple chopped into 2 inch chunks
  • 1 tomato quartered
  • 2 thai chile optional, chopped
  • 1 tbsp cilantro chopped
  • 1 tbsp green onion chopped


  • Marinate the bonito steaks with salt, sugar for about 15 minutes. In the meantime, prep the other ingredients.
  • In a large shallow pan or dutch oven on medium heat, add oil and saute garlic and shallots until fragrant. Sear the steaks each side for some color. Add the pineapples and tomatoes and young coconut water. You may have to add more or less depending on this size of your pan, just make sure they just barely cover the fish. If you have some prepared nuoc mau, add that now. Bring to gentle simmer and allow liquid to slowly reduce. When it's reduced by about 1/2, adjust final seasoning with fish sauce, thai chile, fresh black pepper. Turn off heat and transfer to serving bowl and top with cilantro and green onion and serve immediately with rice.


Substitute bonito with other meaty fish such as tuna, king mackerel, salmon, swordfish, or monkfish. 


Calories: 414kcal | Carbohydrates: 13g | Protein: 54g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 787mg | Potassium: 935mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5264IU | Vitamin C: 31mg | Calcium: 52mg | Iron: 3mg
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