Recipe: Tasty Vietnamese Braised Fish Cooked in a Clay Pot

Recipe: Tasty Vietnamese Braised Fish Cooked in a Clay Pot Delicious, fresh and tasty.

Vietnamese Braised Fish Cooked in a Clay Pot. Vietnamese Braised Catfish in Clay Pot (Cá Kho Tộ) is my taste of home. Nothing reminds me more of traditional Vietnamese home cooking than gently braised catfish in a clay pot, served with steamed rice and its sister sweet and sour fish soup (Canh Chua). Cá Kho Tộ is catfish steaks tossed in aromat Sear the fish steaks, turning once after it has browned.

Add optional chili and stir into the sauce.

There have many Vietnamese Fish Recipes.

Last post, I showed you the way how to cook basic Vietnamese Clay Pot Catfish.

You can cook Vietnamese Braised Fish Cooked in a Clay Pot using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vietnamese Braised Fish Cooked in a Clay Pot

1. You need 4 of snakehead fish steaks.

2. Prepare 1 of package of hot pot seasoning.

3. You need 200 g of pork belly.

4. It’s 1 of fresh ginger root.

5. Prepare 1 of fresh galangal root.

6. You need 5 of purple onions.

7. You need 5 cloves of garlic.

8. Prepare 1 piece of lemon grass.

9. You need 1/2 tsp of black pepper.

10. Prepare 3 of dried bird's eye chili's (red hot chilis).

11. You need 3 of stalks green onions.

Today, I will give you another way to cook.

And it is Braised Clay Pot Catfish with Ginger.

It is really delicious when you eat with hot rice in cold days.

The caramel sauce used in this popular Vietnamese dish called "Ca Kho To" (Vietnamese braised fish in clay pot) is sugar mixed with fish sauce.

Vietnamese Braised Fish Cooked in a Clay Pot step by step

1. Clean and fillet the fish..

2. Season the fish with 1 package of Fish Hot Pot Seasoning and add some black pepper. Marinate about 15-20 minutes..

3. Scrub the ginger and galangal, peel purple onions and garlic, then wash them all..

4. Wipe some seasoning on the fish, set aside, then fry fish in hot oil..

5. Flip the fillets of fish over and continue frying until golden brown. Drop in the purple onions, garlic to be fried with the fish..

6. Rinse the pork belly, cut into thick square pieces..

7. Arrange the cut pieces of pork evenly into a pot..

8. Add ginger, sliced lemongrass, fried purple onions and garlic, a handful of bird’s eye chillies to fill up the bottom of the pot..

9. Layer fish on top, cover it completely in water..

10. Bring the water to a boil and cook until most liquid has evaporated. Turn off the heat..

11. Add the spring onion, cover with a lid for 5 minutes before eating..

This kind of caramel sauce is widely used in Vietnamese cooking for braising dishes to provide an intense, sweet and savoury umami packed flavour to foods and also produce a glazed appearance.

A decidedly southern dish in style, ca kho to is a smooth, caramelized braised fish slowly and passively cooked in a clay pot to better retain heat and help with the caramelization process.

Translating the dishes name helps to give us some insight as to what we're going to do today with this recipe.

Braised dishes are a common comfort food in Vietnam.

There are few things better than the feeling of dipping into a warm bowl of braised meat and rich sauce with a side of freshly cooked steamed rice.