Ca Kho To (Braised Fish in Clay Pot)

Ingredients

• about 680 g Catfish Steaks
• 3 tbsp Sugar
• 2 tbsp Water
• 1/4 cup Fish Sauce
• 1 tbsp Soy Sauce
• 2 slices Ginger
• 3 cloves Garlic
• 2 stalks Green Onions
• 1/2 tsp Black Pepper
• 1 tbsp Vegetable Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thinly slice the 2 slices of ginger. Mince the 3 cloves of garlic. Slice the 2 stalks of green onions into 1.27 cm pieces.
2. 2In a clay pot or a large heavy-bottomed pot, combine the 3 tbsp of sugar and 2 tbsp of water. Heat over medium heat (approximately 148.9-162.8°C / 150-160°C), stirring occasionally, until the sugar dissolves and turns into a deep amber color, similar to dark honey. This should take about 5-7 minutes.
3. 3Carefully add the 1/4 cup of fish sauce, 1 tbsp of soy sauce, the prepared 2 slices of ginger, the minced 3 cloves of garlic, the 1/2 tsp of black pepper, and the 1 tbsp of vegetable oil to the caramel. Stir well until all ingredients are combined. The caramel may temporarily harden but will dissolve as it heats.
4. 4Gently place the about 680 g of catfish steaks into the pot, ensuring they are coated with the sauce. Increase the heat to medium-high (approximately 162.8-190.6°C / 160-190°C) and bring the sauce to a gentle simmer, where small bubbles appear around the edges (approximately 85-96.11°C / 85-96°C).
5. 5Once simmering, reduce the heat to low (approximately 93.33-107.2°C / 93-107°C), cover the pot, and cook for 30-40 minutes. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
6. 6Remove the pot from the heat. Sprinkle the sliced 2 stalks of green onions over the cooked fish. Serve the Ca Kho To immediately with the 4 cups of cooked rice.

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