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

Name: Dairy-Free Ca Kho To (Vietnamese Caramelized Fish in Clay Pot)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1.5 lbs Catfish fillets; 1/4 cup Coconut aminos; 2 tbsp Fish sauce; 1 tbsp Sugar; 3 cloves Garlic; 2 small Shallots; 1/2 tsp Black pepper; 1 small Red chili pepper; 2 tbsp Vegetable oil; 2 stalks Green onions; 4 cups Cooked rice

A sweet and savory Vietnamese dish of caramelized fish cooked in a clay pot, made dairy-free by using coconut aminos instead of traditional caramel sauce and fish sauce.

20m prep + 45m cook4 servings

Contains fishDAIRY-free

500 cal|40g protein|40g carbs|20g fat|3g fiber

Ingredients

1.5 lbs Catfish fillets
1/4 cup Coconut aminos
2 tbsp Fish sauce
1 tbsp Sugar
3 cloves Garlic
2 small Shallots
1/2 tsp Black pepper
1 small Red chili pepper
2 tbsp Vegetable oil
2 stalks Green onions
4 cups Cooked rice

Instructions

1Cut catfish fillets into 2-inch pieces.
2In a bowl, combine coconut aminos, fish sauce, sugar, minced garlic, minced shallots, black pepper, and thinly sliced red chili pepper.
3Heat vegetable oil in a clay pot or heavy-bottomed pot over medium heat.
4Add catfish to the pot and pour the coconut aminos mixture over the fish.
5Bring to a simmer, then reduce heat to low, cover, and cook for 40 minutes, or until fish is cooked through and the sauce has thickened.
6Garnish with chopped green onions and serve hot over cooked rice.

Substitutions

Caramel Sauce → Coconut Aminos

Provides a similar sweet flavor

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.