Caramel Coated Catfish Recipes

Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH

Steps:

• Generously salt fish and rinse under water to clean it. Set aside to dry.
• Add oil to a pan and saute garlic over medium heat until lightly browned.
• Layer onion on top, then the fish, evenly spaced.
• Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
• Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
• Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
• Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
• Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.

CATFISH SIMMERED IN CARAMEL SAUCE

Steps:

• Thoroughly clean the catfish steaks, removing membranes and blood that the fishmonger may have overlooked. On a dinner plate or in a bowl, stir together the brown sugar, pepper, salt, caramel sauce, and fish sauce. Add the catfish and coat with the mixture, turning the steaks to make sure that all surfaces are evenly exposed to the seasonings. Set aside for 15 minutes to marinate.
• Select a shallow saucepan in which the fish steaks will fit snugly in a single layer. If you are using the fatback, put it into the saucepan and cook over medium heat for about 12 minutes, or until it renders liquid fat and turns into golden cracklings; lower the heat slightly if the pan smokes too much. Pour out all but 1 tablespoon of the fat, keeping the cracklings in the pan, then return the pan to medium heat. (If you are using oil, heat it in the saucepan over medium heat.) Add the garlic and scallions and sauté for about 30 seconds, or until fragrant.
• Add the catfish and all the seasonings from the plate to the pan. There may be some intense bubbling. Adjust the heat to a simmer, cover, and cook for 10 minutes to develop the flavors, checking midway to make sure there is enough liquid in the pan. If the pan seems dry, splash in a little water. During this initial period, the fish will more or less cook in the steam trapped in the pan. Expect the liquid to bubble vigorously. Soft plumes of steam may shoot from under the lid.
• Uncover, add water almost to cover the fish, and bring to a gentle simmer. Cover and cook for 30 minutes. The fish will be at a hard simmer. Uncover and adjust the heat, if necessary, to continue at a gentle simmer. Cook for another 15 to 18 minutes, or until the liquid has reduced by half and has thickened slightly, forming a sauce.
• Taste the sauce and adjust the flavor with a pinch of brown sugar to remove any harsh edges, or a sprinkling of fish sauce for more savory depth. Carefully transfer the fish to a shallow bowl. Don't worry if the steaks break up a bit. Pour the sauce over the fish and serve.
• Vietnamese cooks of the past relied on clay pots for preparing everyday kho dishes and rice. They were inexpensive but also prone to cracking and breaking, instantly ruining the meal. When affordable aluminum pots became available in Vietnam in the mid-1940s, people embraced their modern convenience. Nowadays, clay pots are seldom used by Vietnamese cooks, but the term clay pot is sometimes used to describe kho dishes. In fact, the to in the catfish kho recipe name refers to a type of clay pot typically used for making the dish.
• Despite these changes in the Viet kitchen, you may simmer kho in a clay pot. There is no flavor advantage, but the vessels are charming and can go from stove to table. Most Asian markets and housewares shops stock two styles: the off-white, high-sided Chinese sand pot and the squat Japanese donabe, which are often richly glazed and usually have a wide bottom. A sand pot is inexpensive, but the higher-priced donabe, made in Japan and China and constructed of dense clay, heats up faster and is sturdier. The wide-bottomed donabe is ideal for kho dishes that call for the ingredients to be arranged in a single layer. Common clay pot sizes include extra small (1 quart), small (1 1/2 quart), medium (2 1/2 to 3 quart), and large (4 to 5 quart).
• Clay pots are designed for cooking food in liquid. Any sautéing or searing steps must be done in a regular pan. Some cooks season their clay pots before using them, but I don't. They can be set directly on the burner of a gas stove, but require a heat diff user on an electric stove. Always have a clay pot at room temperature, never chilled, before you put it on the burner; heat it gradually to prevent cracking; and never raise the heat above medium. Once the contents are at a simmer, make sure any liquid you add is at least warm. To maintain the life of a clay pot, avoid using sharp utensils and clean it with mild detergent, hot water, and gentle wiping.

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.