Vietnamese Braised Catfish in Clay Pot (Ca Kho To)

Name: Vietnamese Braised Catfish in Clay Pot (Ca Kho To)
Total time: 50 min
Ingredients: 2 lb Catfish; 2 tbsp Fish sauce; 1 tbsp Sugar; ½ tsp Soy sauce; 1 tbsp Vegetable oil; 1 Shallot; 3 cloves Garlic; ½ cups Coconut; 0.13 tsp Black pepper, ground; 1 Scallion

By Vicky Pham · 50 min

Ingredients

Catfish2 lb
Fish sauce2 tbsp
Sugar1 tbsp
Soy sauce½ tsp
Vegetable oil1 tbsp
Shallot1
Garlic3 cloves
Coconut½ cups
Black pepper · ground0.13 tsp
Scallion1

Instructions

Marinate the catfish steaks with fish sauce, sugar and thick soy sauce for at least one hour, or overnight in the fridge.
In a large clay pot, heat the oil over medium-high heat. Add the shallot and garlic and fry until lightly browned.
Add the marinated catfish, turning to coat all sides with the aromatics. Do not add the leftover marinade yet. Pour in the marinade, coconut soda and water, cover, and simmer on medium-low for 10 minutes.
Gently turn the catfish steaks with a large spoon or spatula, then cover and simmer on medium-low for 10 more minutes. Avoid moving them further.
Top with the ground black pepper and sliced green onion. Serve with steamed rice, cucumbers, boiled greens and a soup.

Summarized from Vicky Pham's video. Watch it for the details.

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