Fish in Clay Pot- Ca kho to
Fish in Clay Pot – Ca’ Kho to
Slow-cooked fish in a clay pot is a simple and easy method to master. This dish can be made at home in less than 1 hour from start to finish. It is a Vietnamese Comfort food made with fish steaks such as salmon, sea bass, cod, and traditional catfish. The savory Vietnamese seasoning creates an irresistible sticky caramelized sauce to pour over rice. I experienced this fantastic dish while traveling in Nha Trang, Vietnam. I was taught how to prepare this dish and was hooked at the first bite! No pun intended. Impress your family and friends with an impressive meal with fresh ingredients any day of the week. You don't need a unique clay pot. You can use any flat-bottom pan or pot from the stovetop to the oven, such as enamel or ceramic cooking vessels. Let's get started
Equipment
- Clay Pot or Flat bottom skillet Cooking vessel that can go on the stove top
- Knife
- bowls various sizes
- Spoons for mixing and cooking
Ingredients
The Fish Marinade
- 3 Tsp Fresh ginger chop or grate
- 1 Shallot Medium size chopped
- 1 ⅓ Tbsp Chicken powder Chicken Bullion powder
- 2 Whole Red Chili Optional whole or sliced
- 3 tsp Sugar To taste
- 1 Tsp Pepper powder
- 1 ⅓ Tbsp Oyster sauce
- 3 tsp Fish sauce
- 400 gr Fish Steaks or equal amount of firm fish Sea Bass, Cod, Salmon, Catfish, Grouper
Making Caramel Color
- 1 ⅓ Tbsp Vegetable oil Neutral oil can be used
- 1 ⅓ Tbsp Sugar White sugar
Garnish
- 2 Red chilies Optional slice
- 2 Green or Spring Onions Chopped in 2 inch sections
Additional
- ¾ Cup Water
Instructions
Marinate Fish
- Make a mixed liquid with ginger, chicken powder, sugar, pepper powder, oyster sauce, and fish sauce, and use it to marinate the fish steaks or cubed fish for 15 minutes.
Make caramel color
- Heating the clay pot or the pan/ pot you use over low heat. Pour 1 ⅓ Tbsp cooking oil and 1 ⅓ Tbsp sugar and cook until it has browned into a caramel color. Do not walk away from this step. The sugar will brown or burn quickly, so keep a close watch.Put the shallots inside the hot caramel oil for just 5 seconds, then pour the liquid and fish from the marinade into the hot caramel oil and stir to coat. Lower heat to medium; cook for 5 minutes. After, add ¾ cup of water to the pan and stir gently to combine fish and liquids.
Cooking Instructions
- My teacher used a pan to do all the steps to this point. He then transferred the mixture into a medium clay pot for the stovetop. Reducing the heat to medium-low and simmer for 30 minutes. To keep the broth clear, skim off the solids from the top and discard. Continue to simmer for an additional 10 minutes. Skim the top of any last solids before adding the spring onions and red chilies to the pot for the last few minutes.Remove from the heat, cover it, and let it rest for 3 minutes before serving.
Serving Sugetions
- Jasmine or black rice is an excellent side of caramelized fish juices.
Notes
Helpful hints:
Ca Kho To (Fish in clay pot) is not to be put in the oven; it is cooked entirely on the stovetop.
Grouper is a beautiful and affordable fish to use in this dish. I suggest adding slightly more ginger if you choose Grouper to enhance the mild flavor of this fish.
Grouper is a beautiful and affordable fish to use in this dish. I suggest adding slightly more ginger if you choose Grouper to enhance the mild flavor of this fish.