Dairy-Free Ca Kho To (Braised Fish in Clay Pot)

Ingredients

• 1.5 lbs Catfish fillets
• 1/4 cup Coconut aminos
• 2 tbsp Brown sugar
• 1 tbsp Fish sauce
• 4 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1/4 tsp Red pepper flakes
• 1 tbsp Vegetable oil
• 2 stalks Green onions, sliced
• 4 cups Cooked rice

Instructions

1. 1In a medium mixing bowl, combine the 1/4 cup of coconut aminos, 2 tablespoons of brown sugar, 1 tablespoon of fish sauce, 4 cloves of minced garlic, 1 teaspoon of minced ginger, and 1/4 teaspoon of red pepper flakes. Whisk these ingredients together until the brown sugar is fully dissolved and the sauce is well combined.
2. 2Place a 6-quart (or similar size) clay pot or heavy-bottomed pot over medium heat, aiming for a surface temperature of 300-350°F (150-175°C). Add the 1 tablespoon of vegetable oil to the pot and heat for 1-2 minutes until it shimmers. Carefully add the 1.5 lbs of catfish fillets in a single layer to the hot oil and cook for 2-3 minutes per side, until they are lightly browned and opaque around the edges.
3. 3Pour the prepared sauce from Step 1 evenly over the browned catfish fillets in the pot. Increase the heat to medium-high, aiming for a temperature of 350-375°F (175-190°C), and bring the sauce to a gentle simmer; you will see small bubbles forming around the edges of the sauce.
4. 4Once the sauce is simmering, reduce the heat to low, maintaining a gentle simmer at approximately 200-250°F (95-120°C). Cover the pot tightly with a lid and continue to cook for 30-35 minutes. The catfish is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) when measured with a food thermometer; the sauce should also have thickened slightly.
5. 5Carefully remove the pot from the heat. Sprinkle the 2 stalks of sliced green onions evenly over the braised fish. Serve the Dairy-Free Ca Kho To immediately, ensuring each serving includes some of the savory-sweet sauce, alongside the 4 cups of cooked rice.

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