Moms Catfish In Claypot Recipes

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VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)



Vietnamese Catfish in a Clay Pot (Ca Kho To) image

What an excitingly different way to have catfish! Serves 2-3 or more if other entrees are included as part of the meal.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h2m

Yield 2-3 serving(s)

Number Of Ingredients 18

3 ounces fish sauce (nam pla)
1/2 cup granulated sugar
1 fresh lime, juice of (no seeds)
3 tablespoons vegetable oil
2 shallots, chopped
2 garlic cloves, minced
1 stalk lemongrass (light part only, cut into 1-2 inch lengths)
1 lb catfish fillet
4 ounces shiitake mushrooms, cleaned and trimmed
1 tablespoon sugar
1 tablespoon water
3 tablespoons chicken stock (may use broth) or 3 tablespoons fish stock (may use broth)
3 tablespoons fish sauce (nam pla)
fresh ground black pepper (to taste)
3 ounces baby spinach leaves, rinsed and dried
1/4 cup chopped fresh basil leaf
2 scallions, finely chopped
3 cups steamed cooked jasmine rice (to serve) (optional)

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.

CLAY POT CATFISH



Clay Pot Catfish image

Delicious catfish in tangy sauce. Serve with warm baguette or rice. Source: Mai Pham, San Francisco Chronicle

Provided by zemzem

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
1 tablespoon vegetable oil
1 garlic clove, minced
1 tablespoon chopped gingerroot
1/2 cup boiling water
3 tablespoons fish sauce
2/3 lb fresh catfish fillet, cut in halves or thirds
1 green onion, trimmed and cut into 1-inch lengths
4 sprigs fresh cilantro, cut into 1-inch lengths
1/2 teaspoon fresh ground pepper
1/2 teaspoon chili flakes

Steps:

  • Place the sugar in a 1-quart clay pot and add just enough water to barely wet it. Place over moderate heat until the sugar starts to brown, about 3 to 5 minutes.
  • Stir once, then add the oil and garlic.
  • Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces.
  • Turn the pieces so they're evenly coated with the sauce.
  • Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done.
  • Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly.
  • Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot.
  • You do not need to use aclaypot, and iron pot will work too.

Nutrition Facts : Calories 166.9, Fat 9.2, SaturatedFat 1.8, Cholesterol 35.5, Sodium 1088.2, Carbohydrate 8, Fiber 0.4, Sugar 7, Protein 12.7

MOM'S CATFISH IN CLAYPOT



Mom's Catfish in Claypot image

Provided by Mai Pham

Categories     Fish     Garlic     Onion     Quick & Easy     Dinner     Shallot     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 to 3 servings

Number Of Ingredients 9

3 tablespoons vegetable oil
2 cloves garlic, minced
2 shallots, chopped
1 pound fresh catfish fillet, cut in thirds
4 tablespoons caramel sauce
3 tablespoons fish sauce
3 tablespoons unsalted chicken stock or water
2 green onions, thinly sliced
1/2 teaspoon ground black pepper

Steps:

  • Heat the vegetable oil in a claypot or medium fry pan over moderate heat. Add the garlic and shallots. Stir until fragrant, about 2 to 3 minutes, and add the catfish pieces. Cook until they turn almost white, about 2 minutes. Add the caramel sauce and gently stir for 1 more minute until the fish absorbs the sauce. Add the fish sauce and chicken stock and reduce heat. Simmer uncovered until the sauce has slightly caramelized, 12 to 15 minutes. Remove from heat and serve right out of claypot. Garnish with green onions and black pepper.

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