Classic Vietnamese Caramelized Fish Clay Pot (Cá Kho Tộ)
Món truyền thống · Vietnamese
A quintessential Vietnamese comfort dish featuring tender pieces of fish braised in a savory and slightly sweet caramel sauce, infused with aromatics and served piping hot in a traditional clay pot.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm white fish fillets (e.g., catfish, basa, or tilapia)1.5 lbs
- Shallots, minced3 tablespoons
- Garlic, minced2 tablespoons
- Fish sauce4 tablespoons
- Sugar3 tablespoons
- Water1/2 cup
- Black pepper, freshly ground1 teaspoon
- Vegetable oil2 tablespoons
- Optional: Sliced red chilies1-2
- Optional: Scallions, chopped for garnish2 tablespoons
Các bước
- 1
Cut fish fillets into 1.5-inch chunks. Season with salt and black pepper.
- 2
In a small saucepan, heat sugar over medium heat until it melts and turns into a deep amber caramel. Be careful not to burn it.
- 3
Carefully add 1/4 cup of water to the caramel (it will bubble vigorously). Stir until smooth. Remove from heat.
- 4
In a clay pot or heavy-bottomed pot, heat vegetable oil over medium heat. Sauté minced shallots and garlic until fragrant.
- 5
Add the fish chunks to the pot and sear lightly on all sides.
- 6
Pour the caramel sauce over the fish. Add fish sauce and the remaining 1/4 cup of water. Stir gently to coat the fish.
- 7
Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the fish is cooked through and the sauce has thickened and become glossy. Add sliced chilies during the last 5 minutes if using.
- 8
Garnish with chopped scallions before serving. Serve hot, traditionally with steamed rice.
