Moms Catfish In Claypot Recipe Epicuriouscom Recipes

Cá KHO Tộ RECIPE - VIETNAMESE CARAMELIZED & BRAISED FISH

Steps:

• Generously salt fish and rinse under water to clean it. Set aside to dry.
• Add oil to a pan and saute garlic over medium heat until lightly browned.
• Layer onion on top, then the fish, evenly spaced.
• Add the seasoning & cooking liquid (& optional chiles) and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
• Bring it to a simmer for ~20 minutes. Adjust seasoning if needed.
• Gently flip the filets of fish over and simmer for a final ~10 minutes with the lid partially covered.
• Stand there to watch it the final ~10 minutes to prevent it from burning! During this time you can continually spoon the sauce over the fish.
• Add green onion during last 2 minutes to wilt & top with sliced chiles, and some freshly ground black pepper.

MOM'S CATFISH IN CLAYPOT

Steps:

• Heat the vegetable oil in a claypot or medium fry pan over moderate heat. Add the garlic and shallots. Stir until fragrant, about 2 to 3 minutes, and add the catfish pieces. Cook until they turn almost white, about 2 minutes. Add the caramel sauce and gently stir for 1 more minute until the fish absorbs the sauce. Add the fish sauce and chicken stock and reduce heat. Simmer uncovered until the sauce has slightly caramelized, 12 to 15 minutes. Remove from heat and serve right out of claypot. Garnish with green onions and black pepper.

VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)

Steps:

• Preheat oven to 450°F.
• Place clay pot or covered roasting pan into oven to preheat.
• Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
• Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
• In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
• Cover clay pot or roaster and cook at 450°F for 10 minutes.
• Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes.
• Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes.
• Mix together remaining fish sauce, broth, water, and sugar until blended.
• Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F.
• Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes.
• Remove from oven and serve fish and vegetables with hot steamed jasmine rice.

CLAY POT CATFISH

Steps:

• Place the sugar in a 1-quart clay pot and add just enough water to barely wet it. Place over moderate heat until the sugar starts to brown, about 3 to 5 minutes.
• Stir once, then add the oil and garlic.
• Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces.
• Turn the pieces so they're evenly coated with the sauce.
• Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done.
• Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly.
• Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot.
• You do not need to use aclaypot, and iron pot will work too.

CRISPY AND SPICY CATFISH FILLETS

Steps:

• Position a rack in the top third of the oven and preheat the oven to 400°F. Coat a large baking sheet with vegetable oil spray.
• In a wide, shallow bowl, whisk together the egg and buttermilk. Place the panko in another wide, shallow dish. Sprinkle the fillets all over with the Old Bay seasoning.
• Working with one fillet at a time, coat it on both sides with the egg mixture and allow the excess to drip off. Place it in the panko, and coat on both sides. Transfer to the prepared baking sheet. Repeat with the remaining fillets, arranging them on the baking sheet in a staggered formation so they all fit. Spray the fillets with the vegetable oil.
• Bake for 8 minutes. Use a spatula to carefully flip the fillets and spray them again with oil. Bake until lightly browned, about 8 minutes more. Serve with lemon slices.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.