Braised Fish in Clay Pot

Cá kho tộ

Ingredients11

• catfish fillets800 g
• fish sauce2 tbsp
• soy sauce1 tbsp
• caramelized sugar (or caramel sauce)2 tbsp
• coconut water200 ml
• garlic, minced3 cloves
• shallots, sliced2
• ginger, minced1 tsp
• black pepper1/2 tsp
• vegetable oil2 tbsp
• scallions, chopped (for garnish)2 stalks

Method

1. Cut the catfish into 3‑4 cm pieces and pat dry.
2. Heat oil in a clay pot (or heavy saucepan) over medium heat; add garlic, shallots, and ginger, sauté until fragrant.
3. Add the fish pieces, skin side down, and sear briefly on each side.
4. Stir in fish sauce, soy sauce, caramelized sugar, and black pepper; coat the fish evenly.
5. Pour in coconut water just enough to cover half the fish, bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 30‑35 minutes until the liquid thickens and the fish is caramelized.
6. Adjust seasoning with a pinch more fish sauce if needed.
7. Garnish with chopped scallions and serve hot with steamed rice.