🇻🇳 Vietnamese

Catfish Claypot

Name: Catfish Claypot
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 2, halved and sliced Garlic; to serve Rice; 2 Bay Leaf; 1 tsp White Pepper; 2 tbsp Sugar; 2 tbsp Fish Sauce; 4 cloves, crushed Shallots; 500 ml Stock or Broth; 2 tbsp Neutral Oil; 500 g fillets Catfish

🇻🇳 Vietnamese

Low-and-slow braised catfish in a deeply savoured sauce — fork-tender and rich with aromatics. 57 minutes of mostly hands-off cooking.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Riceto serve
Bay Leaf2
White Pepper1 tsp
Sugar2 tbsp
Fish Sauce2 tbsp
Shallots4 cloves, crushed
Stock or Broth500 ml
Neutral Oil2 tbsp
Catfish500 g fillets

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Brown the catfish deeply in the Neutral Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and shallots soften in the drippings with the white pepper.
3
Return the catfish, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the catfish yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Video: Ca Kho To Recipe That Tastes Like Vietnam (Braised Catfish) · on YouTube