Ca Kho To – Vietnamese Braised Fish in Clay Pot (2024)

FAQs

What is the best fish to braise? ›

Braising is a gentle technique that suits most seafood. Octopus, squid, cuttlefish and abalone are particularly suitable to this method of cooking. Fish species like Murray cod, blue-eyed trevella, monkfish and salmon are also well suited to the technique.

This common Vietnamese fish dish features common fishes like catfish, tilapia, or snakehead fish expertly cooked in a traditional clay pot. Other ingredients include coconut milk, sugar, and fish sauce, elevated by the aromatic presence of fresh herbs such as scallions, shallots, or sliced garlic.

Bake fish skin side up in an oven at 400 degrees for 30 minutes. Broil on high for a few minutes. Skin should be crispy and brown. Serve with toppings and spring roll accompaniments.

Catfish are bottom feeders, so they have slimy black skin. The best fishmongers scrub the skin clean with a stainless steel wool, removing the slime and most of the black pigment and then chop it up into steaks. Removing the pigment is not necessary.

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.

Meat can be simmered in a covered French or Dutch oven, either in the oven or the stovetop. Ideally, the temperature should be kept just below boiling, between 185°F (85°C) and 195°F (90°C). In this temperature range, the collagen will need two to three hours to soften, depending on the size of your cut.

Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish, and salt. High mercury concentration can be found in larger fish, especially in predator fish like scabbard fish. They do not have any additives like sugar, hydrolyzed protein, or preservatives.

Pho might be Vietnam's most famous dish but bun cha is the top choice when it comes to lunchtime in the capital.

Plate the fish on a bed of Romaine lettuce. Top with a generous amount of Scallion Oil, Crushed Peanuts, and Fried Shallots. Start the Roated Catfish Springroll party!

How long does it take to cook Nem Nuong? ›

Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total. Drain sausages on paper towels, and serve hot.

Take a fillet and lay on some aluminum foil. Give the fish a squeeze of fresh lemon, drizzle of olive oil , put some chunks of butter on the fish and then a light sprinkle of Old Bay. Put on the grill for a few minutes until it just starts to flake and is done. Another good one is cut the fillet into chunks.

All catfish must meet strict inspection requirements. Among the health and safety concerns associated with Vietnamese catfish are issues such as polluted water and the use of antiquarian facilities.

Other names for swai and similar species are panga, pangasius, sutchi, cream dory, striped catfish, Vietnamese catfish, tra, basa and — though it's not a shark — iridescent shark and Siamese shark. Swai is a white-fleshed, neutral-flavored fish typically imported from Vietnamese fish farms.

Soaking fish in milk or buttermilk will help remove an overly fish smell and flavor from a filet of catfish, salmon, or other fish.

Some of our favorite cuts to braise are beef short ribs and chuck, pork shoulder and Boston butt, lamb shoulder and shanks, and chicken thighs and legs. And if you have the option of getting bone-in meat, you should: It will impart better flavor to the braising liquid and sauce.

To braise fish it is seasoned, seared or browned in fat and then simmered in liquid in a covered pot, at a low heat (either on the stove or in the oven). The fish will soak up the flavour of the juices from the sauce and become very tender. Braising is ideal for large, firm fish.

Collar: This is the part of the fish that a lot of people say is the best part of the fish. It's a nice tender and rich cut. Back Meat, Abdomen Meat, & Tail Meat: These parts of the fish are where you are going to get most of you meat. Dishes such as fish fillets, roasted fish, or fried fish.