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Ca kho to (Dry-boiled catfish)

Fish, which used to prepare for the dish, can be catfish, anabas or snake-head fish. Necessary spices include dry garlic, fresh lemon, onion, chilly, sugar, glutamate, fish sauce, grease, and a spoon of pepper and wine.
Although Ca kho to is a popular dish in the South, it is also a cheap specialty. As serving, pick up fish to other bowl, boil the bowl of fish on a low fire and sprinkle some peppers to have sweet-smelling: Keep fire when serving, Ca kho to can be served with such boiled vegetables as shallot, white cabbage, spinach to dip in Ca kho to sauce. It is more convenient to serve it with pickles such as vinegary beet or green pineapple.


 Ingredients : Serves 4

1-1/2 pounds mackerel or eel, bone-in, about 1-inch-thick steaks
coarse sea salt
freshly ground black pepper
3 tablespoons sugar
1 tablespoon thick soy sauce
3 tablespoons fish sauce
6 ounces daikon, peeled and sliced into thin rounds
2 large cloves garlic, peeled and lightly crushed
2 scallions, trimmed, cut into 1-1/2-inch-long pieces and quartered lengthwise
3 dried red chilies or 2 more bird's eye or Thai chilies
2 tablespoons vegetable oil
3 ounces fresh ginger, peeled and julienned

]How to cook

Season the fish steaks with salt and pepper on both sides.
Make a caramel by combining the sugar and 2 tablespoons water in a large sand pot or heavy-bottomed pot over medium-low heat. When the sugar melts and turns golden, about 10 minutes, remove the pot from the heat and stir in 1/3 cup water, thick soy sauce, and fish sauce. Reduce the heat to low and add the daikon, garlic, scallions, chilies, and fish steaks. Cover and simmer until the fish is cooked through, about 20 minutes.
Meanwhile, heat the oil in a saucepan over high heat and stir-fry the ginger until golden crisp, about 2 minutes. Transfer the brasised fish to a serving platter and scatter the ginger over it. Serve with jasmine rice on the side.

Ca kho to (Dry-boiled catfish)

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