Best 2 Chat Mingkwans Catfish Clay Pot Ca Kho To Recipes

**Discover the Delights of Chat Minh Kwan's Catfish Clay Pot (Ca Kho To): A Culinary Journey Through Vietnamese Flavors**

Embark on a tantalizing culinary adventure with Chat Minh Kwan's Catfish Clay Pot (Ca Kho To), a symphony of flavors that embodies the essence of Vietnamese cuisine. This delectable dish, originating from the vibrant streets of Vietnam, is a harmonious blend of sweet, savory, and tangy notes that tantalize the taste buds. Immerse yourself in a symphony of textures, from the tender catfish fillets to the crispy caramelized fish sauce, all harmoniously arranged in a traditional clay pot. In this comprehensive guide, we present an array of recipes that showcase the versatility of Chat Minh Kwan's Catfish Clay Pot. From the classic Ca Kho To to innovative reinterpretations, these recipes cater to diverse tastes and culinary skill levels. Prepare to embark on a delightful journey through Vietnamese culinary traditions as you explore the depths of flavors within Chat Minh Kwan's Catfish Clay Pot.

Let's cook with our recipes!

VIETNAMESE BRAISED & CARAMELIZED CATFISH (Cá KHO)

Vietnamese Braised & Caramelized Catfish (Cá Kho) image

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

Ingredients

3 lbs catfish (slice into 1-1/2-inch thick steaks)
4 tablespoons fish sauce
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1 tablespoon granulated sugar
1 shallot (mince)
3 garlic cloves (mince)
½ can Coco Rico coconut soda (6 oz)
1 green onion (slice thinly)
¼ teaspoon black pepper

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

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

Ingredients

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.

Tips:

Choose the freshest catfish possible. Fresh catfish will have a firm, white flesh and no fishy odor.
Cut the catfish into 2-inch pieces. This will help it to cook evenly.
Marinate the catfish in the soy sauce, fish sauce, garlic, and ginger for at least 30 minutes. This will help to flavor the fish.
Fry the catfish in a hot pan until it is golden brown. This will help to seal in the flavor.
Add the tomatoes, onions, and green onions to the pan and cook until they are softened.
Add the chicken broth and bring to a boil.
Reduce the heat to low and simmer for 15 minutes.
Serve the catfish with rice and vegetables.

Conclusion:

Chat Mingkwan's Catfish Clay Pot (Ca Kho To) is a delicious and easy-to-make Vietnamese dish. The catfish is marinated in a flavorful sauce and then fried until golden brown. It is then simmered in a tomato-based sauce until it is tender and flaky. Serve with rice and vegetables for a complete meal.