Caramel Glazed Catfish Clay Pot — Ca Kho To
Mekong clay-pot caramel catfish steaks simmered in palm sugar, fish sauce, and coconut water with shallot and chilli until the sauce reduces to a glossy mahogany glaze, served over jasmine rice with scallion and cilantro.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat catfish dry on paper towel. Mince shallot, garlic, and ginger. Slice scallion thin and red chilli into rings. Toss catfish with 2 tbsp fish sauce and black pepper; let sit 5 minutes until coated. Rinse rice until water runs clear.
Boil
Add rice to a pot with 360ml cold water and salt. Bring to a boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until grains are fluffy and tender.
Toast
Melt palm sugar with oil in a clay pot (or large braising pot) over medium heat 3 minutes until syrup turns deep amber and smells of toffee. Add shallot, garlic, ginger, and half the chilli rings; cook 1 minute until fragrant.
Sear
Lay catfish in the caramel off the heat and toss 1 minute until evenly bronzed. Stir in remaining fish sauce and dark soy over high heat 30 seconds until fish glistens with glossy dark sauce.
Braise
Pour in coconut water and bring to a simmer over medium heat 2 minutes. Cover, reduce to lowest heat 22 minutes, basting halfway, until fish is flaky and sauce reduces to a glossy clinging glaze.
Plate
Mound rice in bowls, ladle catfish and sauce alongside, scatter scallion, remaining chilli rings, and cilantro across the top. Serve while the clay pot sizzles at the table.
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