Cá Kho Tộ (Caramelized Catfish)
Marinaded and caramelized catfish topped with chopped green onions and chili pepper flakes.
Servings: 2
Ingredients
- 1 pound catfish filet or steaks
- 1 tsp fish sauce
- ½ cup Coco Rico coconut soda or coconut water
- ½ tsp chili garlic sauce
- 1 tsp pepper
- 1 tbsp chopped garlic
- ¼ tsp sugar Add an additional 1¼ tsp of sugar if using Vietnamese caramel sauce instead of hoisin sauce.
- 1 tsp vegetable oil
- 1 tbsp hoisin sauce or Vietnamese caramel sauce
- ¼ tsp salt
Instructions
- Sprinkle a generous amount of salt on the catfish filets. Gently rub the salt into the filets then rinse the salt off using warm water. Pat the filets dry with paper towels and set it aside.
- Gather the fish sauce, chili garlic sauce, chopped garlic, sugar, vegetable oil, salt, pepper and hoisin (or Vietnamese caramelized sauce) and mix them together in a bowl. Give the marinade a taste and adjust accordingly if needed.
- Place the catfish filets in the marinade and let them marinade for 20 minutes.
- After the 20 minutes, place the filets in a hot pan on medium heat. Let each side cook for 4 minutes then add in the coconut soda or coconut water.
- Let the coconut soda/water come to a boil and the liquid will reduce.
- Serve the caramelized filets with chopped green onions, a side of Jasmine rice and sprinkle with red hot chili flakes.