Cá Kho Tộ (Vietnamese Caramelized Fish in Clay Pot)

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1. 1

   Marinate the catfish pieces with half of the minced garlic, minced shallot, grated ginger, half of the fish sauce, half of the black pepper, and half of the brown sugar for at least 15 minutes.

   Körülbelül 15 p

   A szakács megjegyzése: For best flavor, marinate the fish for 30 minutes to an hour in the refrigerator.

2. 2

   Heat neutral oil in a clay pot or heavy-bottomed pot over medium heat.

   Körülbelül 1 p

3. 3

   Add the remaining brown sugar to the pot and cook, stirring constantly, until it melts and turns into a deep amber caramel. Do not burn it.

   Körülbelül 3 p

   A szakács megjegyzése: Keep a close eye on the sugar as it can burn quickly once it starts to caramelize.

4. 4

   Carefully add the sliced yellow onion, remaining minced garlic, and remaining minced shallot to the caramel. Sauté for 2-3 minutes until fragrant and softened.

   Körülbelül 3 p

   A szakács megjegyzése: The caramel will seize up initially, but it will melt back down as the vegetables cook.

5. 5

   Gently place the marinated catfish pieces into the pot in a single layer.

   Körülbelül 1 p

6. 6

   Pour in the remaining fish sauce and water. Bring the liquid to a gentle simmer.

   Körülbelül 3 p

7. 7

   Cover the pot and reduce the heat to low. Simmer for 25-30 minutes, or until the fish is cooked through and the sauce has thickened slightly.

   Körülbelül 28 p

   A szakács megjegyzése: Avoid stirring too much to prevent the fish from breaking apart.

8. 8

   Taste the sauce and adjust seasonings if needed. Add the remaining black pepper.

   Körülbelül 1 p

9. 9

   Garnish with chopped scallion and sliced Thai chili, if using.

10. 10

    Serve hot with steamed rice.