Moms Catfish In Claypot Recipe Epicuriouscom

MOM'S CATFISH IN CLAYPOT

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.

VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)

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.

CLAY POT CATFISH

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.

CARAMEL SAUCE

Steps:

• Combine the sugar and the 3/4 cup water in a small saucepan and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Stir continuously with a spoon or wire whisk. Have the 1 cup boiling water ready on a back burner. When the caramel sauce begins to bubble and turn very dark brown, move the pan to a cool burner. Stirring continuously, drizzle in only enough boiling water to slightly thin out the syrup 1 to 2 tablespoons. (This will ensure that the sauce doesn't become too thick later.) Let the sauce cool before transferring to a jar with a tight-fitting lid.