Ca Kho To ( Vietnamese Braised Catfish)

The weather is chilly and cloudy that makes me tempting for some hot food. Today I will show you an easy way to make Vietnamese Braised Catfish. The ingredients I used is mostly at home and some alternative ingredients so that you don't need to go to Asian market to buy them. Let get started. 

Step 1: Buy some catfish and cut it into 1" thick. This recipe is good for 2 lb. catfish. ( you can use other fish like fillet tilapia or any fatty and soft meaty fish).

Step 2: Marinate the fish with 1 tbs of fish sauce, 2 tsp sugar, 1 tbs oil and 1 tsp salt. And set aside for 15-20 mins.

Step 3: Making caramel sauce: put 2 tbs sugar on dried hot pan at medium low heat. Starting to stir it occasionally when the sugar starts to melt. when the sugar all melts, stir more often.   

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If you are able to get a coconut caramel sauce at the market, don't worry about this step. 

 Step 4: Pour 1/2 tbs oil into the pan when the caramel sauce turn into this brown.

Step 5: Put in 2 tbs of sliced shallots ( you can use garlic or white head of spring onion). And stirring it often.

Step 6: When the shallots turn brown pour the marinated fish and its sauce.

 Step7: Sear and brown one side of fish ( approx. 1 1/2 mins) and flip over the other side.

 Step 8: This step is optional. Thrown in some chopped green onion and pepper. ( you can use green and white part of green onion but I don't like the green part so I didn't put it in :P) 

 Try to get the onion between the fish and under the fish. My mom said it will make it more fragrant and less likely to make it burn.  

 Step 9: Marinate it more with 1/2 tbs fish sauce and 1/2 tbs sugar or accordingly to your taste. When you taste it, make sure it just little bit under seasoning. Because by the time, the sauce gets simmer, the fish will be more salty and more concentrated. Cover it with the lid for 5-7 mins. Open the lid and flip it over for 2 mins, cover. And Ohh Loa!!! Yummy, dinner time. 

If you refer more sauce at the end, you can pour 1/4 cup coconut water or soda coconut water more into step 8. But this is perfect for me, not too much sauce.  

 I usually pair this dish with boiled vegetable like Ung Choi, spinach… and with mouthwatering fermented mini eggplant.