Vietnamese 40 min

Ca Kho To (Caramelized Clay Pot Fish)

Name: Ca Kho To (Caramelized Clay Pot Fish)
Total time: 40 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 lbs catfish steaks or salmon steaks, about 1-inch thick; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 3 tablespoons sugar; 1 tablespoon coconut water or regular water; 4 cloves garlic, minced; 2 shallots, sliced; 2 tablespoons vegetable oil; 2 tablespoons caramel sauce (made from sugar and water); 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 2 green onions, sliced; Steamed rice for serving

seafooddairy-freehigh-proteincomfort-food

Ingredientsfor 2

360

Cal

34g

Protein

18g

Carbs

16g

Fat

12 lbs catfish steaks or salmon steaks, about 1-inch thick
23 tablespoons fish sauce
32 tablespoons soy sauce
43 tablespoons sugar
51 tablespoon coconut water or regular water
64 cloves garlic, minced
72 shallots, sliced
82 tablespoons vegetable oil
92 tablespoons caramel sauce (made from sugar and water)
101/2 teaspoon black pepper
111/2 teaspoon red pepper flakes
122 green onions, sliced
13Steamed rice for serving

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Instructions

1
Make caramel: heat 2 tablespoons sugar in a small pan over medium heat, swirling gently, until it turns a deep amber color. Carefully add 2 tablespoons water (it will splutter), swirl to dissolve. Set aside.
2
Heat oil in a clay pot or heavy-bottomed pan over medium heat. Fry garlic and shallots until golden, about 3 minutes. Add fish steaks and brown lightly on both sides, about 2 minutes per side.
3
Add caramel, fish sauce, soy sauce, remaining sugar, coconut water, black pepper, and chili flakes. Bring to a simmer. The sauce should immediately turn a deep, beautiful mahogany color.
4
Simmer uncovered over low heat for 25–30 minutes, basting the fish every 5 minutes with the caramelizing sauce, until the sauce reduces to a thick, lacquer-like glaze and the fish is very tender. The fish will absorb the complex sweet-salty caramel flavor throughout.
5
Garnish with green onions. Serve in the clay pot alongside steamed rice. The caramelized sauce pooling around the fish is the best part — spoon it generously over the rice.