Print Friendly and PDF


Thursday, May 19, 2011

Vietnamese Caramelized Fish (Cá Kho Tộ)

Ingredients & Cooking Directions for Cá Kho Tộ - Vietnamese Caramelized Fish

Estimated Servings: 4

Step 1: Marinate the Fish

2 pounds catfish
1 tablespoon white wine
2 tablespoons fish sauce
1 tablespoon chopped ginger
1 tablespoon chopped green onions (the white part only)
1 teaspoon chopped garlic
1 teaspoon chopped Thai chilies
1 teaspoon salt
½ teaspoon pepper
1 ½ tablespoons sugar

When purchasing catfish for this recipe, make sure that the head of the catfish is removed, the fish is cleaned thoroughly, and cut up into about 2 inch pieces. In a bowl, add in your catfish along with the rest of the ingredients in this step and coat the fish pieces with the marinade. Finally, allow the fish to marinate for about 15 minutes in the refrigerator.

Step: 2: Marinate the Pork

1/3 pound pork shoulder
2 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
½ teaspoon pepper

Add all of the ingredients to the pork and mix well. Then marinate the pork for about 10 minutes in the refrigerator.

Step 3: Cook the Fish & Pork

1 cup water
1 teaspoon molasses or coco caramel syrup
1 tablespoon cooking oil

Add the molasses or syrup to the water and mix them together until the molasses or syrup dissolves completely in the water. Then turn your stove on medium heat and pour in the oil into a clay pot or pan. Now add in the pork arranging them into a layer at the bottom of your pot or pan. Then place the fish on top of the pork making sure to pour all of the marinade on the fish. Once the liquids come to a boil, pour in the water/molasses or syrup mixture. Allow everything to come to a boil again and then turn your heat down to low and simmer everything for about 30-40 minutes or until the sauce reduces and thickens to your desired consistency.

Step 4: Garnish & Serve

1 tablespoon green onions (the green part only)
Thai chilies (optional)

To serve, top the fish with green onions, cilantro and Thai chilies.
This fish can be served with steamed rice and Vietnamese sour soup (canh chua).

No comments:

Post a Comment