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
VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)
What an excitingly different way to have catfish! Serves 2-3 or more if other entrees are included as part of the meal.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h2m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450°F.
- Place clay pot or covered roasting pan into oven to preheat.
- Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
- Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
- In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
- Cover clay pot or roaster and cook at 450°F for 10 minutes.
- Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes.
- Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes.
- Mix together remaining fish sauce, broth, water, and sugar until blended.
- Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F.
- Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes.
- Remove from oven and serve fish and vegetables with hot steamed jasmine rice.
CHAT MINGKWAN'S CATFISH CLAY POT - CA KHO TO
Steps:
- Rinse the fish with cold water and pat dry In a mixing bowl combine the fish with pepper, ginger, cilantro, and fish sauce. Gently fold to mix and marinate for 15 minutes. In a medium clay pot over medium heat, heat the oil. Then add garlic and shallot. Cook, stirring, until light brown and fragrant, abut 2 minutes. Raise the heat to high and then add the catfish to the pot, reserve the marinade if there is any. Quickly sear the catfish on both sides and then add 1/3 cup of the caramel, any marinade and green onions. Reduce the heat to simmer and continue cooking for 10-15 minutes. The liquid should be reduced to thick syrup. Add the lemon juice to taste. Check the fish to see if it is done. If there is too much watery sauce, take the fish out first and raise the heat to reduce the sauce in half. Return the fish to the thick sauce and heat and serve from the clay pot. Serve over rice if you wish. Caramel syrup: combine 1/8 C water with 1 C sugar and cook until deep dark brown, nearly to burn. Add 1/4 C water. When it is dissolved, add 1 T lemon or lime juice.
CLAY POT CATFISH
Delicious catfish in tangy sauce. Serve with warm baguette or rice. Source: Mai Pham, San Francisco Chronicle
Provided by zemzem
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the sugar in a 1-quart clay pot and add just enough water to barely wet it. Place over moderate heat until the sugar starts to brown, about 3 to 5 minutes.
- Stir once, then add the oil and garlic.
- Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces.
- Turn the pieces so they're evenly coated with the sauce.
- Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done.
- Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly.
- Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot.
- You do not need to use aclaypot, and iron pot will work too.
Nutrition Facts : Calories 166.9, Fat 9.2, SaturatedFat 1.8, Cholesterol 35.5, Sodium 1088.2, Carbohydrate 8, Fiber 0.4, Sugar 7, Protein 12.7
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