I always enjoy cooking food in clay pots; it’s very nostalgic. This was how food was cooked in the good old days in Vietnam as in other parts of the world. Clay pot was a lot cheaper than stainless steel pot and was a popular cooking method as it retains heat very well. It also heats up evenly, thus making the food inside, especially meat, cook faster while maintaining its full flavor.
My girls and husband are huge fans of Cá Kho Tộ. It’s a joy for my husband to see the braised fish in the clay pot. It’s very appetizing. So when I braise a big size catfish, I would use a big shallow pan that would fit all the catfish steaks in a single layer. Once the braised fish is done, I serve it in a clay pot just the way he likes it.
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1 tablespoon Garlic Powder
Bring a pan to high heat. Add oil and sugar. As soon as the sugar starts turning brown, reduce heat to medium. Add ginger, garlic and shallots.
Cook it for about 30 seconds until fragrant, add fish in a single layer.
Gently flip the fish with a spatula over after a minute. Add fish sauce, garlic powder, and black pepper. Twirl the pan to distribute the sauce evenly. Now toss a few whole red peppers in the pan if preferred.
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| do not add red chili peppers at this time |
If your kids will enjoy this dish with you, be careful not to smash the red chili peppers or remove the stems from the red chili peppers as this will unleash a scorching flavor on the fish. Cover with the lid. Reduce heat to low and simmer for about 20-25 minutes. During the simmering process, gently turn the fish over with a spatula occasionally to coat both sides with the caramel sauce; use a spoon to spoon the sauce over the fish until it’s fully coated. When the sauce is thicken and the fish steaks are covered with rich brown color, you know it’s time to bring out the white rice and fresh slices of cucumber.
