Best 4 Braised Clay Pot Vietnamese Fish Recipe With Ginger Ca Kho Gung Recipes
In Vietnamese cuisine, braised clay pot fish with ginger, known as "ca kho gung," is a beloved dish that tantalizes taste buds with its savory flavors and comforting warmth. This traditional recipe is often prepared during special occasions or family gatherings and has become a culinary treasure passed down through generations. Imagine tender fish fillets simmering in a rich, aromatic broth infused with the zing of ginger, creating a symphony of flavors that will transport you to the heart of Vietnam. Braised clay pot fish with ginger is a delectable culinary journey that encapsulates the essence of Vietnamese home cooking. As you embark on this culinary adventure, you'll discover the secrets of creating this timeless dish, ensuring that the delicate flavors of fish and ginger harmonize perfectly.
Check out the recipes below so you can choose the best recipe for yourself!
Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH
This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.
Provided by Hungry Huy
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Generously salt fish and rinse under water to clean it. Set aside to dry.
- Add oil to a pan and saute garlic over medium heat until lightly browned.
- Layer onion on top, then the fish, evenly spaced.
- Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
- Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
- Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
- Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
- Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.
Nutrition Facts : Calories 397 kcal, Carbohydrate 12 g, Protein 40 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 132 mg, Sodium 2393 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CA KHO TO VIETNAMESE BRAISED FISH IN CLAY POT
This classic braised caramelized catfish is the heart and soul of home style Vietnamese food.
Provided by Hong and Kim
Categories Main Course
Number Of Ingredients 10
Steps:
- Marinade fish with fish sauce, 2 Tb sugar, garlic, and shallots for at least min 10 min.
- In heavy pot such as dutch oven, heat 2 tbs of sugar on medium high and stir until sugar melts and becomes dark mohogany, Immediately add the oil to stop caramelization and stir. Add the garlic and shallots and sear the fish steaks, turning once after it has browned. Add coconut water turn to med low heat. Cover pot for 3-4 minutes for fish to cook through and then remove cover to reduce the sauce to about 1/2. Season to taste, with fish sauce or sugar if needed. Add optional chili and stir into the sauce. Finish with fresh cracked pepper, green onions. Serve immediately with white rice.
Nutrition Facts : Calories 353 kcal, Sugar 15 g, Sodium 901 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 18 g, Fiber 1 g, Protein 39 g, Cholesterol 132 mg, ServingSize 1 serving
BRAISED CLAY POT VIETNAMESE FISH RECIPE WITH GINGER (CA KHO GUNG
There have many Vietnamese Fish Recipes. Last post, I showed you the way how to cook basic Vietnamese Clay Pot Catfish. Today, I will give you another way to cook. And it is Braised Clay Pot Catfish with Ginger. It is really delicious when you eat with hot rice in cold days.
Provided by MimieYuen
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Step 1: Clean carefully Catfish with a little salt with water. I suggest you should use your hand to clean fish. Next, put them into basket, add 1 tea spoon salt and wait about 15 minutes.
- Step 2: Peel the ginger and garlic. Use the white part of spring onion and smash it. You slice the green part of spring onion small.
- Step 3: Use 1 part of sliced ginger put into the bottom of pot. Crush the remaining sliced ginger with chili, garlic and fried onion. (Mixture A).
- Step 4: Put Catfish into pot, add more olive oil, mixture A, smashed white spring onion, 3 tea spoons fish sauces, 2 table spoons brown sugar, 1 tea spoon salt and a little chili powder. Embalm about 30 minutes and cook it with medium heat. When it boils, you decrease to small heat. This process will make Catfish absorbs spices.
- Step 5: Sometime, you shake slightly the pot to help Catfish blend with spices. Do not close the lid when cooking. Most Vietnamese Fish recipes about Braised Fish require the same way is not close the lid. You cook about 30 - 40 minutes and then taste it again to suit with your flavor. Turn off the heat and add more sliced spring onion and pepper on the surface of this dish.
- If you wanna see more details about this dish and many vietnamese food, feel free to visit my website at http://www.vietnamesefood.com.vn.
Nutrition Facts : Calories 109.1, Fat 7.1, SaturatedFat 1.1, Sodium 780.1, Carbohydrate 14.1, Fiber 9.2, Sugar 2.6, Protein 3.9
VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG
Make and share this Vietnamese Ginger Fish Sauce - Nuoc Mam Gung recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients together in a container.
Nutrition Facts : Calories 157.2, Fat 0.7, SaturatedFat 0.1, Sodium 7082.6, Carbohydrate 33.7, Fiber 2.4, Sugar 23.7, Protein 7.7
Tips:
- Choose the right fish: Firm-fleshed fish like catfish, tilapia, or basa work best for this recipe.
- Marinate the fish: Marinating the fish in a mixture of fish sauce, ginger, garlic, and turmeric adds flavor and keeps it moist during cooking.
- Use a clay pot: A clay pot is traditional for cooking ca kho gung, but you can also use a Dutch oven or a heavy-bottomed pot.
- Cook the fish slowly: Braising the fish over low heat allows the flavors to develop and the fish to become fall-apart tender.
- Serve with rice: Ca kho gung is typically served with steamed rice, but it can also be enjoyed with noodles or vegetables.
Conclusion:
Ca kho gung is a delicious and comforting Vietnamese dish that is perfect for a family meal. The combination of savory fish, aromatic ginger, and earthy turmeric creates a flavor that is both complex and satisfying. Whether you are a fan of Vietnamese cuisine or simply looking for a new and exciting way to cook fish, ca kho gung is sure to please.
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