Best 4 Vietnamese Catfish In A Clay Pot Ca Kho To Recipes

**Explore the Exquisite Flavors of Vietnamese Catfish in a Clay Pot (Ca Kho To): A Culinary Journey Like No Other**

Embark on a tantalizing culinary adventure with Ca Kho To, a traditional Vietnamese dish that captures the essence of rustic charm and authentic flavors. This delectable dish showcases succulent catfish fillets simmered in a rich and flavorful broth infused with aromatic herbs, savory spices, and the umami-packed goodness of fish sauce. Immerse yourself in a symphony of textures, from the tender flesh of the catfish to the melt-in-your-mouth softness of the caramelized fish sauce. Each bite reveals a harmonious balance of sweet, sour, and salty notes, leaving your taste buds tantalized and craving more. Discover the secrets behind this beloved Vietnamese delicacy through our comprehensive collection of recipes, ranging from classic to contemporary variations, ensuring an unforgettable culinary experience every time.

Let's cook with our recipes!

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.

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

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

Categories Main Course

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

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

Braised Clay Pot Vietnamese Fish Recipe With Ginger (Ca Kho Gung image

There have many Vietnamese Fish Recipes. Last post, I showed you the way how to cook basic Vietnamese Clay Pot Catfish. Today, I will give you another way to cook. And it is Braised Clay Pot Catfish with Ginger. It is really delicious when you eat with hot rice in cold days.

Provided by MimieYuen

Categories < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 slices catfish
1 piece fresh ginger
garlic
fried onions
salt
spring onion
brown sugar
pepper
1 chili pepper
100 g chili powder
1 tablespoon fish sauce
2 teaspoons sugar syrup
3 teaspoons olive oil

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.

Nutrition Facts : Calories 109.1, Fat 7.1, SaturatedFat 1.1, Sodium 780.1, Carbohydrate 14.1, Fiber 9.2, Sugar 2.6, Protein 3.9

Tips:

Use a heavy-bottomed clay pot or Dutch oven for even heat distribution and to prevent the fish from sticking.
To remove any muddiness or unpleasant odor from the catfish, soak it in cold water for about 30 minutes before cooking.
Season the catfish generously with salt, pepper, and other spices to enhance its flavor.
Use a variety of vegetables in your clay pot catfish dish to add color, texture, and nutrients. Some good options include tomatoes, onions, scallions, carrots, and mushrooms.
Simmer the clay pot catfish over low heat for at least 20 minutes, or until the fish is cooked through and the vegetables are tender.
Serve the clay pot catfish with steamed rice, noodles, or crusty bread.

Conclusion:

Vietnamese clay pot catfish is a hearty and flavorful dish that is perfect for a family meal or a special occasion. It is easy to make and can be customized to your liking by adding different vegetables, spices, and herbs. So, next time you are looking for a delicious and comforting meal, give this Vietnamese clay pot catfish recipe a try!