Best Chat Mingkwans Catfish Clay Pot Ca Kho To Recipes

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VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)



Vietnamese Catfish in a Clay Pot (Ca Kho To) image

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

3 ounces fish sauce (nam pla)
1/2 cup granulated sugar
1 fresh lime, juice of (no seeds)
3 tablespoons vegetable oil
2 shallots, chopped
2 garlic cloves, minced
1 stalk lemongrass (light part only, cut into 1-2 inch lengths)
1 lb catfish fillet
4 ounces shiitake mushrooms, cleaned and trimmed
1 tablespoon sugar
1 tablespoon water
3 tablespoons chicken stock (may use broth) or 3 tablespoons fish stock (may use broth)
3 tablespoons fish sauce (nam pla)
fresh ground black pepper (to taste)
3 ounces baby spinach leaves, rinsed and dried
1/4 cup chopped fresh basil leaf
2 scallions, finely chopped
3 cups steamed cooked jasmine rice (to serve) (optional)

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 (Vietnamese Caramelized Fish) image

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

1 1/2 tablespoons vegetable oil
1 1/2 tablespoons sugar
1 teaspoon garlic, coarsely chopped
1/4 cup water, boiling
1 tablespoon fish sauce
2/3 lb fresh catfish fillet, cut into 1 1/2 inch strips
1 scallion, cut into thin rings
1/4 cup fresh cilantro stem, and leaves coarsely chopped
1/4 teaspoon black pepper, freshly ground

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

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