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Vietnamese Fish Hot Pot Recipe

Vietnamese Fish Hot Pot Recipe

Vietnamese Fish Hot Pot Recipe, also known as Ca kho to, is a traditional dish that originates from Vietnam.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: Vietnamese Fish Hot Pot Recipe
Servings: 8 Servings
Calories: 172 kcal
Vietnamese Fish Hot Pot Recipe

Equipment

  • Large pot: or deep skillet used to cook the fish and simmer the broth.
  • Small: saucepan used to prepare the caramel sauce.
  • Knife: used to cut the fish into serving-sized pieces.
  • Cutting board: used for chopping garlic and shallots.
  • Wooden spoon: or spatula used for stirring the fish and sauce.
  • Ladle: or serving spoon used to transfer the fish and broth to a serving dish.
  • Dish: Serving dish used to present the Vietnamese Fish Hot Pot for serving.
  • Tools: Optional garnishing tools such as scissors for cutting fresh herbs.

Ingredients

  • 2 pounds fish fillets of catfish or bass filletscut into serving-sized pieces.
  • 1/4 cup fish sauce.
  • 1/4 cup sugar.
  • 4 cloves garlic minced.
  • 2 shallots thinly sliced.
  • black pepper
  • 2 tablespoons vegetable oil.
  • 1/2 cup of water.

Instructions

Prepare the Fish:

  • a. Cut the catfish or bass fillets into serving-sized pieces.
  • b. Rinse the fish under cold water and pat them dry with a paper towel.

Make the Caramel Sauce:

  • a. In a small saucepan, combine the fish sauce and sugar.
  • b. Cook the mixture over medium heat, stirring constantly until the sugar has dissolved and the sauce thickens slightly.
  • c. Remove the caramel sauce from heat and set it aside.

Sauté the Aromatics:

  • a. Heat vegetable oil in a large pot or deep skillet over medium heat.
  • b. Add the minced garlic and thinly sliced shallots to the pot.
  • c. Sauté the garlic and shallots until they become fragrant and lightly browned.

Cook the Fish:

  • a. Place the fish pieces into the pot with the sautéed garlic and shallots.
  • b. Pour the caramel sauce over the fish.
  • c. Add a pinch of black pepper for seasoning.
  • d. Gently stir to coat the fish with the sauce.

Add Water and Simmer:

  • a. Pour water into the pot, ensuring the fish is mostly submerged.
  • b. Bring the mixture to a gentle simmer.
  • c. Cover the pot and let it simmer for about 30-40 minutes, or until the fish is cooked through and tender.
  • Adjust the Flavor:
  • a. Taste the broth and adjust the seasoning if needed, adding more fish sauce or sugar according to your preference.
  • b. Stir gently to incorporate any additional seasoning.

Serve:

  • a. Carefully transfer the fish and the flavorful broth to a serving dish.
  • b. Garnish with fresh herbs, such as cilantro or green onions, if desired.
  • c. Vietnamese Ca kho to is traditionally served with steamed rice or crusty bread.

Notes

Ensure the fish fillets are fresh and of high quality for the best taste.
Adjust the sweetness and saltiness of the caramel sauce according to personal preference.
Marinate the fish in the caramel sauce for a brief period before cooking for enhanced flavor.
Use a non-stick pot or skillet to prevent the fish from sticking.
Garnish with fresh herbs like cilantro or green onions to add freshness and color.
Allow the fish to simmer gently to ensure it becomes tender and absorbs the flavors.

Nutrition

Calories: 172kcal | Carbohydrates: 8g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 629mg | Potassium: 390mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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