Go Back
+ servings

Ca Ngu Kho Thom Braised Bonito with Pineapples

Classic fish to use is bonito, however if you have other meaty fish such as tuna, king mackerel, salmon, or swordfish the flavors will work as well.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4


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


  • 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.
Tried this recipe?Share it with us on Instagram @ravenouscouple !