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
MOM'S CATFISH IN CLAYPOT
Provided by Mai Pham
Categories Fish Garlic Onion Quick & Easy Dinner Shallot Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 to 3 servings
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a claypot or medium fry pan over moderate heat. Add the garlic and shallots. Stir until fragrant, about 2 to 3 minutes, and add the catfish pieces. Cook until they turn almost white, about 2 minutes. Add the caramel sauce and gently stir for 1 more minute until the fish absorbs the sauce. Add the fish sauce and chicken stock and reduce heat. Simmer uncovered until the sauce has slightly caramelized, 12 to 15 minutes. Remove from heat and serve right out of claypot. Garnish with green onions and black pepper.
CAPTAIN KOFI'S CANDLELIGHT CATFISH
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the seafood rub:
- Combine all ingredients in a bowl and set aside.
- Clean the fish, leaving bone in. Drizzle the fish with lemon juice and olive oil. Scatter the rub over the fish and sprinkle with soy sauce. Let marinate, covered, overnight in the refrigerator.
- Preheat the grill to medium.
- Arrange the fish on the grill and cover with foil. Grill for 15 minutes. Using a broad spatula, carefully turn the fish over and continue to grill, covered, for 20 to 30 minutes.
- Transfer the fish to a serving platter and serve.
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.
More about "clay pot catfish recipes"
CARAMELIZED CATFISH CLAY POT (CA KHO TO)
From cookmorphosis.com
5/5 (4)Category Main CourseCuisine VietnameseTotal Time 45 mins
- In a clay pot or stainless steel pot, heat one tbsp of vegetable oil, add minced garlic and shallot. Cook for 2 minutes or until garlic turn golden brown.
- In a meantime, fill 2 cups of oil in a shallow pan, make sure the oil reach at least 350F. Quickly add each piece of catfish in and cook for 1 minute each side.
- After the caramelized sauce is reduced by half, carefully add blanched catfish in piece by piece. Bring the heat to medium high and continue cooking.
CLAY POT-STYLE CATFISH IN CARAMEL SAUCE RECIPE - FOOD
From foodandwine.com
5/5 (1)Total Time 45 minsServings 4-6
- In a small skillet, heat 1/4 inch of oil until shimmering. Add the ginger matchsticks and fry over moderate heat, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fried ginger to paper towels to drain.
- In a small saucepan, combine the granulated sugar with 1 tablespoon of water. Cook over moderate heat until a deep amber caramel forms, 3 to 4 minutes. Whisk in another 2 tablespoons of water and cook over low heat until the caramel is dissolved, 1 minute. Add the fish sauce, palm sugar, black pepper and 3/4 cup of the coconut water and simmer over moderate heat until the caramel sauce is reduced to 1/2 cup, 3 to 5 minutes.
- In a large enameled cast-iron casserole, heat the 2 tablespoons of oil until shimmering. Add the ginger rounds, shallots, chiles and garlic and stir-fry over moderately high heat until the shallots are golden, about 3 minutes. Add the caramel sauce and scallions and simmer until the sauce is reduced by half, 3 to 5 minutes. Nestle the catfish fillets in the sauce and cook over moderately high heat, turning once, until caramelized and cooked through, about 6 minutes. Using a spatula, transfer the catfish fillets to a serving platter.
- Add the remaining 1/4 cup of coconut water to the casserole and cook over low heat, scraping up any browned bits from the bottom, until the sauce is hot, about 3 minutes. Spoon the caramel sauce over the catfish. Scatter the fried ginger matchsticks and cilantro over the fish and serve with steamed rice.
VIETNAMESE CATFISH RECIPE - VIETNAMESE CLAYPOT CATFISH
From honest-food.net
5/5 (10)Total Time 1 hrCategory Main CourseCalories 317 per serving
- Mix the brown sugar, black pepper, molasses and fish sauce and coat the fish in it. Let this stand for 15-30 minutes.
- In a pot just large enough to contain the fish, heat the lard over high heat and saute the garlic, chile and scallions for 1-2 minutes. Do not let them brown.
- Add the catfish and all the marinade. Mix well, turn the heat down to medium-low, cover and simmer for 10 minutes.
- Pour in enough water to almost cover the catfish, then turn the heat to medium-high. Cook this uncovered until the sauce reduces by half, about 10-15 minutes. Be sure to turn over the fish a couple times so both sides get coated by the sauce.
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