Ca Kho To

Ca Kho To, a Vietnamese style braised catfish in clay pot served in any Vietnamese restaurant is to die for. Sweet-salty sauce is combined with fish sauce, brown sugar and coconut water. Fish stakes are nicely coated with the sauce and braised on low heat to develop caramelized flavor and nice dark brown color. Plain white rice and stir fried any vegetables are the perfect companions to savor this delicacy. Truly delectable, so flavorsome and easy to make restaurant style dish can be made in 30 minutes and great for weekdays. 

The clay pot is supposed to be used traditionally but I use cast iron pan and it always turns out always amazingly delicious. If you want spicy flavor use fresh Thai chilies. Here is my take on Vietnamese braised catfish. 

Ingredients~
2 lb. catfish stakes
1/4 cup fish sauce
2 tbsp. minced garlic
4 tbsp minced shallots
1/4 cup chopped green onions
1 can coconut soda
1/4 tsp freshly ground black pepper
1/4 cup dark brown sugar
3 tbsp oil

Method~
Marinate fish stakes with fish sauce, little sugar, black pepper, minced garlic and shallots for 10- 15 minutes. In a heavy bottomed small sauce pan bring sugar and 1/4 cup coconut water to the boil over medium heat without stirring it, just swirl the pan until it reaches dark color. Remove from the heat and set aside. 

Heat oil in a cast iron pan over medium high heat and sear fish stakes both sides for 2-3 minutes. Pour coconut water, caramel sauce and marinade juice. Turn heat to medium low. Put the lid on and braise the fish stakes 6-8 minutes turning once until fish is cooked through. Remove the cove and reduce the caramelized sauce to sticky gooey consistency. If it looks too dry add some coconut water or just plain water. Taste and adjust sweetness and saltiness as per taste. Garnish with chopped fresh Thai chilies and green onions. Serve with white rice and stir fried greens. 

Happy Cooking!