Vietnamese Braised Catfish (Ca Kho To) Recipe

INGREDIENTS

• 1.5 lb cat fish fillets
• 1 tsp salt and pepper
• 1.5 tbsp fish sauce
• 1.5 tbsp dark soy sauce
• 5 garlic cloves, crushed
• 1 tsp salt
• 1 tsp pepper
• 2 cups water
• 3 tbsp sugar
• 1-2 sprigs onion, chopped (garnish)
• 2 Thai Chili Pepper, crushed

DIRECTIONS

Season the fish:
In a medium bowl, combine the fish with a pinch of salt and pepper. Mix gently to coat evenly.

Make the caramel:
In a pan over medium-high heat, add 1 tbsp oil and sugar. Stir continuously until the sugar melts and turns a rich, caramel color.

Add the fish:
Carefully place the seasoned fish into the caramelized sugar. Stir gently to coat and sear until lightly browned.

Flavor the dish:
Add fish sauce, soy sauce, and minced garlic. Then pour in a bit of water—just enough to barely cover the bottom of the pan.

Simmer:
Cover and cook for 5–7 minutes. Remove the lid and continue simmering over medium heat until the sauce thickens and becomes glossy.

Garnish and serve:
Sprinkle with chili peppers and green onions, if desired. Serve hot with steamed rice.