Clay Pot Catfish Food

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

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.

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.

CLAYPOT FISH AND POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes. Drain and set aside. Grease a claypot or baking dish with the olive oil and place the fish in the dish.
• In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, lemon, salt, and pepper. Add the onion, tomatoes, olives, and potatoes. Toss gently to coat.
• Pour the vinaigrette and vegetables over the fish. Bake in oven until fish is cooked through, about 15 minutes. Meanwhile, brush the exposed lemon quarters with a little olive oil, and in a small grill pan, grill the quartered lemon sections just to give a hint of charred color. Serve the fish with grilled lemon wedges.

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.

BRAISED CLAY POT VIETNAMESE FISH RECIPE WITH GINGER (CA KHO GUNG

Steps:

• Step 1: Clean carefully Catfish with a little salt with water. I suggest you should use your hand to clean fish. Next, put them into basket, add 1 tea spoon salt and wait about 15 minutes.
• Step 2: Peel the ginger and garlic. Use the white part of spring onion and smash it. You slice the green part of spring onion small.
• Step 3: Use 1 part of sliced ginger put into the bottom of pot. Crush the remaining sliced ginger with chili, garlic and fried onion. (Mixture A).
• Step 4: Put Catfish into pot, add more olive oil, mixture A, smashed white spring onion, 3 tea spoons fish sauces, 2 table spoons brown sugar, 1 tea spoon salt and a little chili powder. Embalm about 30 minutes and cook it with medium heat. When it boils, you decrease to small heat. This process will make Catfish absorbs spices.
• Step 5: Sometime, you shake slightly the pot to help Catfish blend with spices. Do not close the lid when cooking. Most Vietnamese Fish recipes about Braised Fish require the same way is not close the lid. You cook about 30 - 40 minutes and then taste it again to suit with your flavor. Turn off the heat and add more sliced spring onion and pepper on the surface of this dish.
• If you wanna see more details about this dish and many vietnamese food, feel free to visit my website at http://www.vietnamesefood.com.vn.

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.