Vietnamese Braised Catfish in Clay Pot (Cá Kho Tộ) is my taste of home. Nothing reminds me more of traditional Vietnamese home cooking than gently braised catfish in a clay pot, served with steamed rice and its sister sweet and sour fish soup (Canh Chua). Cá Kho Tộ is catfish steaks tossed in aromatic shallots and garlic, then braised in a clay pot with fish sauce, sugar and coconut juice.
Vietnamese Food, Vietnamese Cuisine, Vietnamese Recipes, Vietnamese Home Cooking
How to Make Vietnamese Braised Catfish In Clay Pot (Ca Kho To)
Serves 4-6
INGREDIENTS
2 lbs catfish (1-inch steaks)
2 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 teaspoon thick soy sauce
1 tablespoon vegetable oil
1 shallot (mince)
3 cloves garlic (mince)
1/2 cup coconut soda (optional)
1/2 cup water
1/8 teaspoon (pinch) ground black pepper
1 green onion (slice thinly)
INSTRUCTIONS
Marinate catfish steaks with fish sauce, sugar and thick soy sauce for at least one hour or overnight in the fridge for best results.
In a large clay pot, heat vegetable oil on medium high. Add shallot and garlic. Saute until lightly brown.
Add marinated catfish steaks (do not made any of the liquid marinade; will add later). Flip catfish on all sides to evenly coat with aromatics. Now add liquid marinade, coconut soda and water. Cover clay pot with a lid. Reduce the heat to a medium-low simmer and braise for 10 minutes
Gently flip catfish steaks. When flipping catfish, it's helpful to use a large spoon or spatula to prevent breaking the catfish into a million pieces. No more moving catfish around at this point as it can break apart more easily. Continue to braise catfish on a medium-low simmer, covered, for 10 more minutes.
Top with ground black pepper and green onions. Serve with steamed rice, fresh cucumbers, boiled greens and a complementary soup for a complete meal.
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4 дек 2019