Cá KHO Tộ (VIETNAMESE BRAISED FISH)
This Cá Kho Tộ recipe is the TASTIEST way to slow cook fish. For such a budget-friendly cut, it's incredibly moist and fall apart tender!
Provided by Jeannette
Categories Dinner Lunch Main Course Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Combine the fish with the sugar, chicken bouillon powder, pepper, fish sauce and oil as well as half of the garlic and red shallots. Let it marinate for a minimum of 20 minutes.
- To make the caramel, heat up a claypot on low heat and add the oil and sugar in. Let it brown and stir in the remaining aromatics for 10 seconds.Note: Work VERY quickly with the sugar because it will burn if left on the heat for too long.
- Add the remaining garlic and red shallots to cook for 20 seconds, then pour in the coconut water and turn the heat up to high.
- Add the fish in and let it simmer for 30 seconds, then gently flip it over to coat the sauce on the other side. Pour the remaining marinade over it.
- Let the fish braise on a low-medium heat for 1 hour or until soft with the lid partially on. The sauce should be slightly thick and sticky when it's done. If you plan to add chili, you can put it in now.Tip: Scoop the sauce onto the fish every 15 minutes to make sure every part is covered.
- Garnish with spring onions and serve immediately with hot rice!
Nutrition Facts : Calories 247 kcal, Carbohydrate 13 g, Protein 23 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 610 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CA KHO TO VIETNAMESE BRAISED FISH IN CLAY POT
This classic braised caramelized catfish is the heart and soul of home style Vietnamese food.
Provided by Hong and Kim
Categories Main Course
Number Of Ingredients 10
Steps:
- Marinade fish with fish sauce, 2 Tb sugar, garlic, and shallots for at least min 10 min.
- In heavy pot such as dutch oven, heat 2 tbs of sugar on medium high and stir until sugar melts and becomes dark mohogany, Immediately add the oil to stop caramelization and stir. Add the garlic and shallots and sear the fish steaks, turning once after it has browned. Add coconut water turn to med low heat. Cover pot for 3-4 minutes for fish to cook through and then remove cover to reduce the sauce to about 1/2. Season to taste, with fish sauce or sugar if needed. Add optional chili and stir into the sauce. Finish with fresh cracked pepper, green onions. Serve immediately with white rice.
Nutrition Facts : Calories 353 kcal, Sugar 15 g, Sodium 901 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 18 g, Fiber 1 g, Protein 39 g, Cholesterol 132 mg, ServingSize 1 serving
VIETNAMESE BRAISED & CARAMELIZED CATFISH (Cá KHO)
Nothing reminds me more of traditional Vietnamese home cooking than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.
Provided by Vicky Pham
Categories side dish
Time 20m
Number Of Ingredients 10
Steps:
- Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
- In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
- Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
- Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
- Top with green onions and black pepper when ready to serve.
Nutrition Facts : Calories 422, Fat 16, SaturatedFat 4, Carbohydrate 9, Sugar 7, Protein 57, Sodium 1561, Cholesterol 197
Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH
This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.
Provided by Hungry Huy
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Generously salt fish and rinse under water to clean it. Set aside to dry.
- Add oil to a pan and saute garlic over medium heat until lightly browned.
- Layer onion on top, then the fish, evenly spaced.
- Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
- Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
- Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
- Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
- Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.
Nutrition Facts : Calories 397 kcal, Carbohydrate 12 g, Protein 40 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 132 mg, Sodium 2393 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BRAISED CLAY POT VIETNAMESE FISH RECIPE WITH GINGER (CA KHO GUNG
There have many Vietnamese Fish Recipes. Last post, I showed you the way how to cook basic Vietnamese Clay Pot Catfish. Today, I will give you another way to cook. And it is Braised Clay Pot Catfish with Ginger. It is really delicious when you eat with hot rice in cold days.
Provided by MimieYuen
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Step 1: Clean carefully Catfish with a little salt with water. I suggest you should use your hand to clean fish. Next, put them into basket, add 1 tea spoon salt and wait about 15 minutes.
- Step 2: Peel the ginger and garlic. Use the white part of spring onion and smash it. You slice the green part of spring onion small.
- Step 3: Use 1 part of sliced ginger put into the bottom of pot. Crush the remaining sliced ginger with chili, garlic and fried onion. (Mixture A).
- Step 4: Put Catfish into pot, add more olive oil, mixture A, smashed white spring onion, 3 tea spoons fish sauces, 2 table spoons brown sugar, 1 tea spoon salt and a little chili powder. Embalm about 30 minutes and cook it with medium heat. When it boils, you decrease to small heat. This process will make Catfish absorbs spices.
- Step 5: Sometime, you shake slightly the pot to help Catfish blend with spices. Do not close the lid when cooking. Most Vietnamese Fish recipes about Braised Fish require the same way is not close the lid. You cook about 30 - 40 minutes and then taste it again to suit with your flavor. Turn off the heat and add more sliced spring onion and pepper on the surface of this dish.
- If you wanna see more details about this dish and many vietnamese food, feel free to visit my website at http://www.vietnamesefood.com.vn.
Nutrition Facts : Calories 109.1, Fat 7.1, SaturatedFat 1.1, Sodium 780.1, Carbohydrate 14.1, Fiber 9.2, Sugar 2.6, Protein 3.9
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