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
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
CA KHO TO (VIETNAMESE CARAMELIZED FISH)
Ca kho to is a dish that families routinely eat on a regular basis. The sweet, savory and gooey goodness of the caramelized sauce of this dish is almost good enough to stand on it's own mixed with plenty of jasmine rice.
Provided by Member 610488
Categories Catfish
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Place the oil and sugar in a 1-quart clay pot or dutch oven and heat over moderate heat.
- When the mixture begins to turn light yellow, add the garlic and stir until it turns dark golden (but not black), about 3 to 4 minutes. Add the water and fish sauce and bring to a boil.
- Add the catfish and turn the pieces so they are evenly coated. Simmer until the fish is done and the sauce is thickened, about 12 to 15 minutes.
- Remove the clay pot from the heat and garnish with scallions, cilantro, and black pepper. Serve immediately from the clay pot.
Nutrition Facts : Calories 315.4, Fat 19.2, SaturatedFat 3.3, Cholesterol 83.1, Sodium 858.1, Carbohydrate 11.1, Fiber 0.3, Sugar 10, Protein 23.8
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