Vietnamese Braised Fish in Clay Pot (Cá kho tộ) 🐟

Name: Vietnamese Braised Fish in Clay Pot (Cá kho tộ) 🐟
Cuisine: American
Ingredients: Carp or grass carp (I used basa fish in the photo); Shallots, oyster sauce, lemongrass, caramel sauce (nước hàng), fish sauce, black pepper, seasoning powder, fresh chili, chili paste (sa tế), sugar

Chu Ngọc Huyền Cầm 陈庆玄 @cook_25284026

Shanghai 上海

Richly flavored, tender braised fish that awakens your senses. This traditional Vietnamese dish is beloved across the country, so every home cook should have their own unbeatable braised fish recipe to make your kitchen a welcoming place for the whole family.

Chu Ngọc Huyền Cầm 陈庆玄 @cook_25284026

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Ingredients

Carp or grass carp (I used basa fish in the photo)
Shallots, oyster sauce, lemongrass, caramel sauce (nước hàng), fish sauce, black pepper, seasoning powder, fresh chili, chili paste (sa tế), sugar

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Steps

1

Since basa fish is more delicate than other types, I don’t fry it first. Clean the fish thoroughly, drain, and place it in a bowl to marinate.
2

To marinate: Add finely chopped shallots, fish sauce, black pepper, caramel sauce, 2 teaspoons chili paste, and a pinch of sugar. Let it marinate for 15-20 minutes.
3

Place the fish in a pot for braising. When it starts to sizzle, pour in enough hot boiling water to just cover the fish (don’t use cold water, as it can make the fish taste fishy).
4

Once it comes back to a boil, reduce the heat to low and let it simmer gently. Don’t use high heat, as it can burn, dry out the sauce, and make the fish tough instead of tender and flavorful.