Sunday, October 6, 2013

Ca Kho To (Vietnamese Braised Catfish in Claypot)

Ca Kho To (Vietnamese Braised Catfish in Claypot)
1 Catfish (cut)
4 Shallots
4 Green Onions
1/2 tsp. Coconut Caramel
Black Pepper
1/2 cup Fish Sauce
2 Tbsp. Sugar
1 Tbsp. Oil
2 Chili Peppers (optional)

Rinse the Catfish and put in a bowl to marinate. 
Peel the 3 Shallots and chop 3 Green Onions.
Cut the Shallots and put in a thick bowl or a Mortar.  Smash the Shallots and Green Onions.
Add the Shallots and Green Onions in with the Catfish. Add in 1/2 tsp. Coconut Caramel.  Then add in a dash of Black Pepper,
1/2 cup Fish Sauce, 2 Tbsp. Sugar and mix.  Let it marinate for 30-45 minutes.
Cut 1 Shallot.  In a pan add 1 Tbsp. Oil.  Add in the Shallot.  Saute until slightly golden.
Set aside.
Using a claypot, add in the marinated Catfish.  Pour all the marinated mixture in the claypot.
Use medium heat let it simmer.  Add in the sauted Shallots.
Let it simmer for 30-45 minutes.  Remember to turn the Catfish every 10 minutes to make sure it cooks evenly.
Add in 1 chopped Green Onion.  A dash of Black Pepper.  You can cut 2 chili Peppers to put on top.
Serve with boiled vegetables and fresh herbs with some rice.

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