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Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ)
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Vietnam Authentic home cooking from Vietnam, with US measurements.
Originally published on Cookpad Vietnam as Cá Nhám Đốm Kho Tộ
A picture of Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ).

Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ)

Dory
Dory @Marie007
Viet Nam

Small-spotted catshark is a lean fish, with only 105 calories and 1g of fat per 100g! It's rich in vitamin A and a good source of protein, making it a healthy choice. When braised in a clay pot, the fish absorbs the seasonings well and is delicious compared to other white-fleshed sea fish.

Small-spotted catshark is a lean fish, with only 105 calories and 1g of fat per 100g! It's rich in vitamin A and a good source of protein, making it a healthy choice. When braised in a clay pot, the fish absorbs the seasonings well and is delicious compared to other white-fleshed sea fish.

Read more

Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ)

Dory
Dory @Marie007
Viet Nam

Small-spotted catshark is a lean fish, with only 105 calories and 1g of fat per 100g! It's rich in vitamin A and a good source of protein, making it a healthy choice. When braised in a clay pot, the fish absorbs the seasonings well and is delicious compared to other white-fleshed sea fish.

Small-spotted catshark is a lean fish, with only 105 calories and 1g of fat per 100g! It's rich in vitamin A and a good source of protein, making it a healthy choice. When braised in a clay pot, the fish absorbs the seasonings well and is delicious compared to other white-fleshed sea fish.

Read more
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Ingredients

Marinate 1 hour, cook 20 minutes
Serves 3-4 servings
  • 14 ozsmall-spotted catshark, skinned (about 400 grams)
  • 2scallions
  • 1 teaspooncoconut caramel sauce
  • 2 tablespoonsfish sauce
  • 1 tablespoonbrown sugar
  • 1/2 teaspoonMSG
  • 1/2 teaspoonground black pepper
  • 1Thai chili pepper
  • 1/2 tablespoonvegetable oil
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Steps

Marinate 1 hour, cook 20 minutes
  1. 1

    Clean and skin the catshark, then cut into 3/4-inch thick pieces. Place in a pot with the white parts of the scallions (cut lengthwise) and all seasonings except the oil and chili. Mix well to coat, then refrigerate to marinate for 1-2 hours.

    A picture of step 1 of Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ).
    A picture of step 1 of Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ).
  2. 2

    Place the pot on the stove. Drizzle the oil over the fish and add 1/2 cup boiling water. Simmer over medium heat, gently turning the fish once to cook evenly. Continue braising until the sauce thickens and the fish turns a golden caramel color.

    A picture of step 2 of Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ).
    A picture of step 2 of Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ).
  3. 3

    Sprinkle with chopped scallion greens, fresh chili, and a little extra ground pepper. Serve hot with steamed rice.

    A picture of step 3 of Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ).
    A picture of step 3 of Vietnamese Braised Catshark in Clay Pot (Cá Nhám Đốm Kho Tộ).
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Dory
Dory @Marie007
Published in the US on August 10, 2025 14:01
Viet Nam
Các công thức của tôi:❕Món thuần chay (Vegan) 🌱 chỉ chế biến từ rau củ quả và nguyên liệu không có nguồn gốc động vật❕Món nửa chay (Vegetarian) 💚 có dùng trứng, sản phẩm từ sữa và sữa, mật ong…❕Món có nguồn gốc động vật: không đánh dấu gì đặc biệt.
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People also looked for

ca kho to
ca kho to

Keywords

Chilies Welsh Onion Fish Vege Coconut Pepper Caramel

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