Vietnamese Catfish in a Clay Pot (Ca Kho To)

May 22, 2023May 22, 20230 0
Vietnamese Catfish in a Clay Pot (Ca Kho To)
in Seafood

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 ounces fish sauce ( nam pla )
1/2 cup granulated sugar
1 fresh lime , juice of ( no seeds )
3 tablespoons vegetable oil
2 shallots , chopped
2 garlic cloves , minced
1 stalk lemongrass ( light part only , cut into 1-2 inch lengths )
1 lb catfish fillet
4 ounces shiitake mushrooms , cleaned and trimmed
1 tablespoon sugar
1 tablespoon water
3 tablespoons chicken stock ( may use broth ) or 3 tablespoons fish stock ( may use broth )
3 tablespoons fish sauce ( nam pla )
fresh ground black pepper ( to taste )
3 ounces baby spinach leaves , rinsed and dried
1/4 cup chopped fresh basil leaf
2 scallions , finely chopped
3 cups steamed cooked jasmine rice ( to serve ) ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
303
Sugar
36g
Fat
14g
Ca Kho To, or Vietnamese Catfish in a Clay Pot, is a classic recipe that originated in the Mekong Delta region of Vietnam. The dish is traditionally cooked in a clay pot to give it a unique flavor and texture. The catfish is braised in a caramelized sauce made from fish sauce, sugar, and lime juice, creating a salty-sweet glaze that coats the tender fish. Shiitake mushrooms and lemongrass add a depth of flavor and aroma to the dish, while baby spinach and basil leaves provide a fresh and vibrant contrast. Ca Kho To is a comforting and satisfying meal that can be enjoyed any time of day.

Instructions

1.In a small bowl, whisk together 3 ounces of fish sauce (nam pla), 1/2 cup of granulated sugar, and the juice of one fresh lime (no seeds).
2.Heat 3 tablespoons of vegetable oil in a clay pot or large skillet over medium-high heat. Add 2 chopped shallots, 2 minced garlic cloves, and the light part (1-2 inch lengths) of 1 stalk of lemongrass. Cook until softened and fragrant, about 2-3 minutes.
3.Add 1 lb of catfish fillet and 4 ounces of cleaned and trimmed shiitake mushrooms to the pot. Pour the fish sauce mixture over the top and add 1 tablespoon of sugar, 1 tablespoon of water, and 3 tablespoons of either chicken stock or fish stock (may use broth). Grind in some fresh black pepper to taste.
4.Cover and simmer for 10-15 minutes, or until the catfish is cooked through and the mushrooms are tender.
5.Remove the lid and add 3 ounces of baby spinach leaves and 1/4 cup of chopped fresh basil leaves. Cook for an additional 1-2 minutes until the spinach is wilted. Garnish with 2 finely chopped scallions and serve with steamed jasmine rice (optional).

PROS

This dish is packed with flavor and has a perfect balance of sweet, salty, and savory.

The fish and vegetables are cooked in their own juices, making it a healthier alternative to fried fish.

CONS

Catfish can be a controversial ingredient due to concerns about the fish being raised in polluted waters or treated with hormones and antibiotics.

Shiitake mushrooms can also cause an allergic reaction in some individuals.

HEALTH & BENEFITS

Catfish is high in protein, low in fat, and a good source of vitamin B12, phosphorus, and selenium.
Shiitake mushrooms are packed with nutrients, including B vitamins, copper, and selenium.
Lemongrass has antibacterial properties and is believed to aid in digestion and relieve stomach pain.

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