Tuesday, March 14, 2006

Fish In Clay Pot

If you want to try a really authentic Vietnamese dish, fish in clay pot is a good choice. This highly popular dish is a classic example of a recipe designed to make a little go a long way. In this case, the fish is seasoned in a highly sweet and salty sauce and should be eaten with steamed rice and stir-fried greens.

Fish in clay pot

Ingredients:
Serves 2 - 3
3 table spoons of vegetable oil
Two cloves of minced garlic
½ teaspoon of minced ginger
400g of catfish cut through the cross section
4 tablespoons of caramel sauce
2 spring onions sliced thinly
1 thinly sliced chili

Fish in clay pot

How to make:
Heat the vegetable oil in a clay pot or medium frypan over moderate heat. Add the garlic & ginger, stir until fragrant, & add the catfish pieces. Cook for two minutes, add the caramel sauce and stir gently for 1 minute until the fish absorbs the sauce. Add the fish sauce. Simmer uncovered until the sauce has slightly caramelized. Garnish with the spring onions chili.

31 comments:

Thao said...

MMM, this is the best dish ever. If it made in South and less sweet than it usually does, then it will be a great combination with just rice

Shoshauna said...

One of my all time favorites!

drifter1dc said...

God,

I had this dish at the Ben Thanh market last year and it quickly became one of my favorites. Mouth watering fish with peppers and onions though but I'm sure the caramel sauce would be great as well....can't wait till September to try it again.

ThinkingVN said...

Truely South Vietnamese dish. This goes well with Canh Chua Ca (sweet & soure fish soup) and steam rice. Thanks for the post

Buddhist with an attitude said...

Dear God, it's ca kho to, right? This dish gets better and better as you reheat it.
I'm going to be in Vietnam in August, probably the second week. I'll see you then. Take care.

junebee said...

This looks good. We will have to try it. I haven't got a clay pot, can I make it in a metal pot?

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Dim Sum said...

Its a great blog. My students will most likely be contacting you regarding some of your images of Hanoi. They would like to get permission to use the images in their web project.

~ dimsum

FRIDAY'S CHILD said...

This is an additional recipe me to jot down. Thanks

L B said...

Hey!! :-) Thanks for dropping by.. Nice Fish Claypot!!!

Viamarie said...

Another yummy dish. With all these recipes you have been sharing, don't you have plans of putting up a restaurant?

Btw, thanks for dropping by. Have a nice day.

eatzycath said...

this sounds and looks good, will definitely attempt soon!

black feline said...

it's mouth watering :) by the way..what is caramel sauce?

krisTi said...

yea...thats like the best food to eat during lent. I ABSOLUTELY LOVE CANH CHUA, CA KHO TO. not sure if I spelled that right HA!!!

slurp! said...

oh god, you answered my prayers! :)
I have mine while I was in Tay Ninh, simply unforgetable ... now I can satisfy my craving in SG. Thanks!

have link up here ...
http://slurplog.blogsome.com
/2006/03/15/ca-kho-to/

Godknows said...

HI all,
Glad that you guys love this dish, this is the most popular and the sample of southern main for Vietnamese and it's called Ca Kho To

Anonymous said...

if you want the ca kho to be nicely done and not mushed. dont add water. the fish will absorb the water and it will become mushy. if you want it less salty dont add too much fish sauce. add like 8 shakes of fish sauce and taste it. apply more if desired

Anonymous said...

In reality "ca kho to" is the hardest dish to make. I can't never make it right. Will try your recipe and see.

Hoang said...

Hi:

Does anyone know how much fish sauce to add and how do I make the caramel sauce? Thank you. I am looking to make it tonight..

Anonymous said...

Where can I find or make the Caramel sauce?

John Markh said...

Caramel sauce?
Could it be substituted with soy sauce?

morvictor said...

Hello , a Vietmamese friend who owns a Vietnamese restaurant uses fish sauce and sweet soy plus your ingredients...
Thanks,
Vic

connie said...

i love it!!! ive made it 3 times since i found your recipe a few weeks ago! =)

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Anonymous said...

Caramal Sauce - use 2 tablespoons sugar to 1/4 cup of water in a pan (double or triple accordingly)Bring to boil then simmer while stirring... you'll end up with a thick dark brown sauce, if too thick add a little water ;)

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I am curious if it has better taste with sword fish.

Duramale premature ejaculation pills said...

fish look really yummy. after this post i would definitely give it a try.

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Maybe the most stunning Vietnamese stuff I've ever taste in my whole life since I was young.

hotel metro new york said...

Too good man! I was looking for this info's for my project. Thanks for posting this. Your blog is so interesting and very informative.

Gillian said...

To my mind one and all must go through this.