Golden Caramel Clay Pot Fish (Ca Kho To)
Tender catfish fillets braised in a deeply savory caramel sauce until the edges turn golden and slightly crispy. The clay pot concentrates the sweet-salty-peppery flavors into a rich, glossy glaze that clings to every bite. This is ultimate Vietnamese comfort food, meant to be spooned generously over steaming jasmine rice.
Ingredients
- 1.5 lbs catfish fillets, cut into 2-inch pieces
- 3 tablespoons granulated sugar (for caramel)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
+ 10 more ingredients
Instructions
Pat the catfish pieces dry with paper towels and season lightly with a pinch of black pepper. Set aside.
In a clay pot or heavy-bottomed saucepan, add the sugar and 1 tablespoon of water over medium heat. Swirl gently without stirring until the sugar melts and turns a deep amber caramel, about 4 to 5 minutes.
Carefully add the vegetable oil, shallots, garlic, and ginger to the caramel. Stir quickly for 30 seconds until fragrant.
Add the fish sauce, soy sauce, and oyster sauce. Stir to combine with the caramel.
Nestle the catfish pieces into the pot in a single layer. Spoon some of the sauce over the fish.
Pour in the coconut water. Add the sliced Thai chilies. Bring to a gentle simmer.
Reduce heat to low, cover the pot, and braise for 30 minutes, occasionally spooning the sauce over the fish. Avoid stirring to keep the fish intact.
Remove the lid for the last 5 minutes to let the sauce reduce and thicken into a glossy glaze.
Garnish with green onions and cracked black pepper. Serve hot directly from the clay pot with steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI