Ca Kho To Vietnamese Fish In Caramel Sauce Recipes

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

Steps:

• In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
• Remove pan from heat and stir the fish sauce into the caramel.
• It will smoke slightly.
• Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
• Stir in the shallots, chili and ginger.
• Add the fish in the caramel sauce and sprinkle with black pepper.
• Bring to a boil.
• Reduce the heat to low and cover the pan.
• Simmer for 30-45 minutes, turning the fish occasionally and carefully.
• Serve with rice.

CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)

Steps:

• In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
• In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.

VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)

Steps:

• Preheat oven to 450°F.
• Place clay pot or covered roasting pan into oven to preheat.
• Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
• Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
• In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
• Cover clay pot or roaster and cook at 450°F for 10 minutes.
• Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes.
• Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes.
• Mix together remaining fish sauce, broth, water, and sugar until blended.
• Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F.
• Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes.
• Remove from oven and serve fish and vegetables with hot steamed jasmine rice.