Braised Catfish in Clay Pot (Cá Lóc Kho Tộ)

Tutorial video

Ingredients (10)

• 500 g catfish (fresh or frozen)
• 40 g shallots, minced
• 10 g garlic, minced
• 1 tablespoon cooking oil
• 1 tablespoon fish sauce
• 1 teaspoon ground black pepper
• 1 tablespoon golden sugar
• 1 teaspoon ground chili powder (optional)
• 2 bird's eye chilies, sliced
• 2 stalks scallions, chopped

Nutrition (per serving)

Calories

370 kcal

Carbohydrate

11 g

Protein

45 g

Fat

12 g

Fiber

0.5 g

Sodium

800 mg

Calcium

30 mg

Potassium

400 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

70 mg

Instructions

• Thaw the frozen catfish if needed, pat dry and cut into bite‑size pieces
• Combine fish sauce, ground pepper and a pinch of sugar in a bowl, add the catfish pieces and let marinate for 10 minutes
• Heat the cooking oil in a clay pot or heavy skillet over medium heat
• Add the minced shallots, garlic and sliced chilies; sauté until fragrant
• Add the marinated catfish, skin side down, and sear briefly
• Dissolve the golden sugar in a small amount of water to create a caramel‑colored broth and pour it over the fish
• Add enough water to just cover the fish, bring to a gentle boil then reduce heat and simmer uncovered until the sauce thickens and the fish is cooked through, about 15‑20 minutes
• Taste and adjust seasoning with extra fish sauce or pepper if desired
• Stir in the chopped scallions just before serving