Vietnamese Catfish in a Clay Pot (Ca Kho To)
May 08, 2013
"What an excitingly different way to have catfish! Serves 2-3 or more if other entrees are included as part of the meal."
- FOR THE CARAMEL SAUCE
- FOR THE FISH
- Serving Size: 1 (986.3 g)
- Calories 1502.2
- Total Fat - 46.5 g
- Saturated Fat - 15.8 g
- Cholesterol - 197.7 mg
- Sodium - 6509.9 mg
- Total Carbohydrate - 192.2 g
- Dietary Fiber - 12.2 g
- Sugars - 67.1 g
- Protein - 80.5 g
- Calcium - 446.3 mg
- Iron - 6.9 mg
- Vitamin C - 62.4 mg
- Thiamin - 0.8 mg
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.
Tips & Variations
- Clay baker or clay roasting pan