Ca Kho To
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1325
- Total Fat
- 86
- Saturated Fat
- 35
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 106
- Cholesterol
- 322
- Sodium
- 911
- Total: 1 hr 25 min (includes marinating time)
- Active: 25 min
Ingredients
4 to 5 catfish steaks (1 inch thick; 1 1/2 to 2 pounds; see Cook's Note)
2 tablespoons fish sauce
3 cloves garlic, minced
1 small shallot, finely chopped (about 1/4 cup)
6 teaspoons granulated sugar
Freshly ground black pepper
1 tablespoon vegetable oil
1/4 cup coconut soda, such as Coco Rico
1/4 cup coconut water
1 to 2 Thai bird chiles, thinly sliced
1 scallion, thinly sliced
Steamed jasmine rice, for serving
Directions
- Rinse the catfish steaks under cold water, then dry thoroughly with paper towels. Place in a medium bowl, add the fish sauce, garlic, shallot, 1 1/2 teaspoons of the sugar and several large grinds of pepper and stir gently until well combined. Marinate, refrigerated, for 30 minutes.
- Heat a large clay pot (preferably with a wide bottom) or small Dutch oven over just below medium-high heat. Add the remaining 4 1/2 teaspoons sugar and cook, stirring occasionally to ensure even cooking, until the sugar melts completely and the caramel turns a dark amber, 2 to 4 minutes. This process can get smoky, so make sure to turn on your kitchen vent or open a window. Immediately stir in the oil; it will look separated but that's okay.
- Use tongs to add the fish to the pot, then scrape out any of the remaining marinade over the fish. Cook until the fish is lightly browned on the first side, 3 to 5 minutes. Flip the fish carefully and cook until browned on the second side, 3 to 5 additional minutes.
- Add the coconut soda, coconut water and Thai bird chiles and bring to a strong simmer. Reduce the heat to medium, cover and simmer until the fish is cooked through, 7 to 10 minutes. Remove the lid and continue to cook at a strong simmer until the sauce is reduced by about half and slightly thickened, about 20 minutes. It will not be as thick as a glaze, but it will have a sticky consistency and be very flavorful.
- Garnish with the sliced scallion and additional pepper. Serve immediately with steamed jasmine rice.
Cook’s Note
Look for catfish steaks in fish markets, Asian markets or markets with a good seafood counter. Do not substitute catfish fillets. You can also purchase a whole catfish and have it cut to order.