VIETNAMESE BRAISED & CARAMELIZED CATFISH (Cá KHO)
Nothing reminds me more of traditional Vietnamese home cooking than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.
Provided by Vicky Pham
Categories side dish
Time 20m
Number Of Ingredients 10
Steps:
- Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
- In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
- Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
- Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
- Top with green onions and black pepper when ready to serve.
Nutrition Facts : Calories 422, Fat 16, SaturatedFat 4, Carbohydrate 9, Sugar 7, Protein 57, Sodium 1561, Cholesterol 197
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
VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
Provided by angelcakes
Categories Catfish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
- Remove pan from heat and stir the fish sauce into the caramel.
- It will smoke slightly.
- Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
- Stir in the shallots, chili and ginger.
- Add the fish in the caramel sauce and sprinkle with black pepper.
- Bring to a boil.
- Reduce the heat to low and cover the pan.
- Simmer for 30-45 minutes, turning the fish occasionally and carefully.
- Serve with rice.
Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2
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.
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
CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)
This is an authentic Vietnamese fish dish. I have to admit that the first time I heard of fish with caramel sauce, I thought that it sounded like an awful combination! Boy, was I wrong! It is delicious and very unique-- the flavors actually work very well. Soooo good!
Provided by Sommer Clary
Categories Vietnamese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
- In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.
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