Dairy-Free Ca Kho To (Vietnamese Caramelized Fish in Clay Pot)
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.
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Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut catfish fillets into about 5 cm 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
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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.
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