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Name: Braised Fish in Clay Pot
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 800 g catfish fillets; 2 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp caramelized sugar (or caramel sauce); 200 ml coconut water; 3 cloves garlic, minced; 2 shallots, sliced; 1 tsp ginger, minced; 1/2 tsp black pepper; 2 tbsp vegetable oil; 2 stalks scallions, chopped (for garnish)

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Vietnam1 h 15 minServes 4déjà cuisiné

Braised Fish in Clay Pot

Cá kho tộ

Ingrédients11

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

fruits de merépice et saucefruitlégumeautre

Préparation

Cut the catfish into 3‑4 cm pieces and pat dry.
Heat oil in a clay pot (or heavy saucepan) over medium heat; add garlic, shallots, and ginger, sauté until fragrant.
Add the fish pieces, skin side down, and sear briefly on each side.
Stir in fish sauce, soy sauce, caramelized sugar, and black pepper; coat the fish evenly.
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.
Adjust seasoning with a pinch more fish sauce if needed.
Garnish with chopped scallions and serve hot with steamed rice.