Best 4 Chat Mingkwans Catfish Clay Pot Ca Kho To Recipes

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If you are looking for an easy and delicious dish, then look no further than the classic Chat mingkwans catfish clay pot ca kho to. This Vietnamese dish is a favorite among locals and tourists alike and is sure to be a hit at your next dinner party. The combination of fresh catfish, aromatic spices, and a flavorful broth creates a dish that is both comforting and satisfying. With just a few simple ingredients and steps, you can create this traditional Vietnamese dish in your own kitchen. So gather your friends and family and get ready to enjoy this delicious meal.

Here are our top 4 tried and tested recipes!

Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH



Cá Kho Tộ Recipe - Vietnamese Caramelized & Braised Fish image

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

1 lb catfish filets (bone and skin optional)
salt to clean the fish
2 tbsp oil
5 cloves garlic (minced)
1/2 yellow onion (sliced)
1 tsp salt
1.5 tbsp fish sauce
About 1/2 teaspoon thick soy sauce
1/2 c water
1/2 c coconut juice (or replace water & coconut juice with 1 cup coconut soda)
1 chile (sliced (to taste, optional))
freshly ground black pepper (or add as a final topping when serving)
1 green onions (roughly chopped)
black pepper (freshly ground )
1 red chile (sliced, optional)

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

VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)



Vietnamese Catfish in a Clay Pot (Ca Kho To) image

What an excitingly different way to have catfish! Serves 2-3 or more if other entrees are included as part of the meal.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h2m

Yield 2-3 serving(s)

Number Of Ingredients 18

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)

Steps:

  • Preheat oven to 450°F.
  • Place clay pot or covered roasting pan into oven to preheat.
  • Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
  • Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
  • In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
  • Cover clay pot or roaster and cook at 450°F for 10 minutes.
  • Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes.
  • Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes.
  • Mix together remaining fish sauce, broth, water, and sugar until blended.
  • Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F.
  • Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes.
  • Remove from oven and serve fish and vegetables with hot steamed jasmine rice.

CHAT MINGKWAN'S CATFISH CLAY POT - CA KHO TO



CHAT MINGKWAN'S CATFISH CLAY POT - CA KHO TO image

Categories     Fish     Quick & Easy     Dinner     Simmer

Yield serves 6

Number Of Ingredients 11

1 1/2 pounds catfish filet cut to bite size
1 teaspoon ground pepper
1 T minced ginger
1 T minced cilantro roots or stems
1/4 C fish sauce, more to taste
2 T Oil
3 T chopped garlic
1/4 C chopped shallot
1/3 to 1/2 C caramel syrup (below)
3 stalks green onions, cut into 2 inch pieces
lemon or lime juice to taste

Steps:

  • Rinse the fish with cold water and pat dry In a mixing bowl combine the fish with pepper, ginger, cilantro, and fish sauce. Gently fold to mix and marinate for 15 minutes. In a medium clay pot over medium heat, heat the oil. Then add garlic and shallot. Cook, stirring, until light brown and fragrant, abut 2 minutes. Raise the heat to high and then add the catfish to the pot, reserve the marinade if there is any. Quickly sear the catfish on both sides and then add 1/3 cup of the caramel, any marinade and green onions. Reduce the heat to simmer and continue cooking for 10-15 minutes. The liquid should be reduced to thick syrup. Add the lemon juice to taste. Check the fish to see if it is done. If there is too much watery sauce, take the fish out first and raise the heat to reduce the sauce in half. Return the fish to the thick sauce and heat and serve from the clay pot. Serve over rice if you wish. Caramel syrup: combine 1/8 C water with 1 C sugar and cook until deep dark brown, nearly to burn. Add 1/4 C water. When it is dissolved, add 1 T lemon or lime juice.

CLAY POT CATFISH



Clay Pot Catfish image

Delicious catfish in tangy sauce. Serve with warm baguette or rice. Source: Mai Pham, San Francisco Chronicle

Provided by zemzem

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
1 tablespoon vegetable oil
1 garlic clove, minced
1 tablespoon chopped gingerroot
1/2 cup boiling water
3 tablespoons fish sauce
2/3 lb fresh catfish fillet, cut in halves or thirds
1 green onion, trimmed and cut into 1-inch lengths
4 sprigs fresh cilantro, cut into 1-inch lengths
1/2 teaspoon fresh ground pepper
1/2 teaspoon chili flakes

Steps:

  • Place the sugar in a 1-quart clay pot and add just enough water to barely wet it. Place over moderate heat until the sugar starts to brown, about 3 to 5 minutes.
  • Stir once, then add the oil and garlic.
  • Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces.
  • Turn the pieces so they're evenly coated with the sauce.
  • Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done.
  • Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly.
  • Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot.
  • You do not need to use aclaypot, and iron pot will work too.

Nutrition Facts : Calories 166.9, Fat 9.2, SaturatedFat 1.8, Cholesterol 35.5, Sodium 1088.2, Carbohydrate 8, Fiber 0.4, Sugar 7, Protein 12.7

Tips:

  • Prep your ingredients in advance: Chop the catfish into bite-sized pieces, slice the vegetables, and have all the sauces and seasonings ready before you start cooking.
  • Use a clay pot or Dutch oven: This type of cookware retains heat well and helps to create a flavorful, crispy crust on the catfish.
  • Sear the catfish before braising it: This step adds flavor and color to the fish and helps to prevent it from falling apart.
  • Use a flavorful braising liquid: The combination of fish sauce, soy sauce, rice wine, and ginger creates a savory and aromatic sauce that infuses the catfish with flavor.
  • Simmer the catfish until it is cooked through: The fish should be flaky and tender when it is done.
  • Garnish the catfish with fresh herbs and vegetables before serving: This adds color and freshness to the dish.

Conclusion:

Catfish clay pot is a delicious and easy-to-make Vietnamese dish that is perfect for a weeknight meal. The catfish is braised in a flavorful sauce until it is tender and flaky, and the crispy crust adds a nice contrast to the soft fish. Serve the catfish with rice and a side of vegetables for a complete meal.

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