Vietnamese Caramel Trout Food

Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH

Cá Kho Tộ Recipe - Vietnamese Caramelized & Braised Fish image

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

Time 40m

Number Of Ingredients 15

Ingredients

1 lb catfish filets (bone and skin optional)
salt to clean the fish
2 tbsp oil
5 cloves garlic (minced)
1/2 yellow onion (sliced)
1 tsp salt
1.5 tbsp fish sauce
About 1/2 teaspoon thick soy sauce
1/2 c water
1/2 c coconut juice (or replace water & coconut juice with 1 cup coconut soda)
1 chile (sliced (to taste, optional))
freshly ground black pepper (or add as a final topping when serving)
1 green onions (roughly chopped)
black pepper (freshly ground )
1 red chile (sliced, optional)

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

FAST VIETNAMESE CARAMEL BLUEFISH

Fast Vietnamese Caramel Bluefish image

The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can't get bluefish, other full-flavored fillets can be substituted. And if you can't find lemongrass, use strips of lemon or lime zest instead.

Provided by Melissa Clark

Categories dinner, lunch, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)
1 tablespoon peanut, grapeseed or safflower oil
1 stalk lemongrass, or use lemon or lime zest (see note)
1/3 cup light brown sugar
2 tablespoons Asian fish sauce
1 1/2 tablespoons soy sauce
1 teaspoon grated ginger
1/2 teaspoon black pepper
Sliced scallions, as needed
Thinly sliced jalapeño, as needed
Fresh cilantro, as needed
Cooked rice, for serving (optional)

Steps:

Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

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Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan. In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring.
Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don’t worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in—think the color of Pinot Noir—let the sugar cook a few seconds longer to a color between Cabernet and black coffee.
Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact. Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar. Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.

Vietnamese Caramel Trout Food

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.

FAST VIETNAMESE CARAMEL BLUEFISH

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