Vietnamese Fish Simmered In Caramel Sauce Ca Kho To Recipes

Steps:

• In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
• Remove pan from heat and stir the fish sauce into the caramel.
• It will smoke slightly.
• Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
• Stir in the shallots, chili and ginger.
• Add the fish in the caramel sauce and sprinkle with black pepper.
• Bring to a boil.
• Reduce the heat to low and cover the pan.
• Simmer for 30-45 minutes, turning the fish occasionally and carefully.
• Serve with rice.

Steps:

• In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
• In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.

Steps:

• Place the oil and sugar in a 1-quart clay pot or dutch oven and heat over moderate heat.
• When the mixture begins to turn light yellow, add the garlic and stir until it turns dark golden (but not black), about 3 to 4 minutes. Add the water and fish sauce and bring to a boil.
• Add the catfish and turn the pieces so they are evenly coated. Simmer until the fish is done and the sauce is thickened, about 12 to 15 minutes.
• Remove the clay pot from the heat and garnish with scallions, cilantro, and black pepper. Serve immediately from the clay pot.

Steps:

• Step 1: Clean carefully Catfish with a little salt with water. I suggest you should use your hand to clean fish. Next, put them into basket, add 1 tea spoon salt and wait about 15 minutes.
• Step 2: Peel the ginger and garlic. Use the white part of spring onion and smash it. You slice the green part of spring onion small.
• Step 3: Use 1 part of sliced ginger put into the bottom of pot. Crush the remaining sliced ginger with chili, garlic and fried onion. (Mixture A).
• Step 4: Put Catfish into pot, add more olive oil, mixture A, smashed white spring onion, 3 tea spoons fish sauces, 2 table spoons brown sugar, 1 tea spoon salt and a little chili powder. Embalm about 30 minutes and cook it with medium heat. When it boils, you decrease to small heat. This process will make Catfish absorbs spices.
• Step 5: Sometime, you shake slightly the pot to help Catfish blend with spices. Do not close the lid when cooking. Most Vietnamese Fish recipes about Braised Fish require the same way is not close the lid. You cook about 30 - 40 minutes and then taste it again to suit with your flavor. Turn off the heat and add more sliced spring onion and pepper on the surface of this dish.
• If you wanna see more details about this dish and many vietnamese food, feel free to visit my website at http://www.vietnamesefood.com.vn.

Steps:

• The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the "nhi" signifies a high quality sauce.
• Mince your 2 cloves of garlic and shred your carrot.
• Combine with the fish sauce, sugar, water, chili paste and lime juice.
• Stir until the sugar dissolves. Makes about 2 cups to serve.