Caramelized Black Pepper Fish Recipes
Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH
This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.
Provided by Hungry Huy
Categories Main Course
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 397 kcal, Carbohydrate 12 g, Protein 40 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 132 mg, Sodium 2393 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CARAMEL COATED CATFISH
Catfish cooked Vietnamese style, coated in a caramel fish sauce.
Provided by Everett
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
- Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.
Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g
VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
Provided by angelcakes
Categories Catfish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2
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- Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry)
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