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Mom's Catfish in Clay Pot
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Recipe Courtesy Mai Pham. Ingredients for the Catfish: 1 Tbs. vegetable oil
2 cloves garlic, minced
1 shallot, chopped
1 lb. fresh catfish fillet, cut in thirds
1 Tbs. caramel sauce (recipe below)
1 Tbs. fish sauce
3 Tbs. unsalted chicken stock or water
2 green onions, thinly sliced
1/2 tsp. ground black pepper Ingredients for Caramel Sauce: 1 cup sugar
1 cup water
1-2 Tbs. boiling water Preparation for the Catfish: Heat vegetable oil in a clay pot or medium fry pan over moderate heat. Add minced garlic and chopped shallot. Stir until fragrant, about 2 to 3 minutes, and add catfish pieces. Cook until they turn almost white, about 2 minutes. Add caramel sauce and gently stir for 1 more minute, until the fish has slightly caramelized, 12 to 15 minutes. Remove from the heat and serve right out of the clay pot. Garnish with thinly sliced green onions and ground black pepper. Preparation for the Caramel Sauce: Combine sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for 12 to 15 minutes, stirring continuously with a spoon or wire whisk. Have boiling water ready on the back burner. When the caramel sauce begins to bubble and turn very dark brown, move the pan to a cool burner. Stirring continuously, drizzle in only enough boiling water to slightly thin out the syrup to 1 to 2 tablespoons. (This will ensure that the sauce does not become too thick later.) Let the sauce cool before transferring to a jar with a tight-fitting lid. Chef's Notes: - If you are invited to a traditional Vietnamese dinner, chances are you will probably be treated to this ca kho to. It's so basic and popular that in many homes it's served almost every other day -- and more often than not, with a delightful bowl of Fisherman's Soup.
- Somewhere along the way, the creators of Vietnamese cuisine decided that a bottle of fish sauce and a jar of caramel sauce were indispensable in the kitchen. Caramel sauce is indeed handy. A little spoonful give stews, ragouts and even grilled dishes a nice color as well as a slightly nutty sweetness. Consider setting aside a small jar for spontaneous use. Molasses and other store-bought versions are not good substitutes.
We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Fish: The Complete Guide to Buying and Cooking
Model: 0028631528
Author: Dennis M. Gottlieb and Mark Bittman
(2000)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
Pleasures Of The Vietnamese Table
Model: 0060192585
Author: Mai Pham
(2001)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Smart Clay Pot Cookery
Model: 0806970995
Author: Carol Heding Munson
(2000)
Sterling Publishing Co. Inc.
Website: www.sterlingpub.com
Clay Pot Cooking
Model: 0737020172
Author: Elsa Petersen-Schepelern
(1999)
Time-Life Books Inc.
Website: www.timelife.com
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