Cá Kho Tộ (Caramelized Fish in Clay Pot)
Fish braised in a caramelized combination of fish sauce, sugar, and coconut water.
Contains common allergens
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Instructions
- 1
Marinate Fish: In a bowl, toss the catfish steaks with 1 tbsp fish sauce, soy sauce, minced garlic, and sliced shallots. Let sit for 15 minutes.
- 2
Make Caramel: Place a traditional clay pot (or a small heavy-bottomed saucepan) over medium heat. Add the oil and sugar. Stir constantly until the sugar melts and turns a deep, dark amber color (be careful not to burn it to a bitter black).
- 3
Sear Fish: Immediately add the marinated catfish to the hot caramel. Sear for 1 minute per side so the fish takes on the dark color.
- 4
Braise: Pour in the coconut water and the remaining 2 tbsp of fish sauce. Add the whole Thai chilies. Bring to a vigorous boil, then lower the heat to a gentle simmer.
- 5
Reduce Sauce: Simmer uncovered for 25-30 minutes. Gently baste the fish occasionally. The liquid should reduce to a thick, sticky, mahogany-colored glaze that coats the fish.
- 6
Garnish: Turn off the heat. Generously crack fresh black pepper over the top and garnish with chopped scallions. Serve piping hot with steamed white rice.
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