Slow Cooker Vietnamese Braised Catfish
Speed - 96%
Simplicity - 95%
Tastiness - 98%
96%
Delicious!
This is the best catfish dish I've tried. Sweet, spicy, aromatic, and the catfish - perfectly moist and tender.
Ingredients
- 1 Piece Catfish cut into steaks
- 1/2 Cup Coconut Sugar
- 1/4 Cup Fish Sauce
- 1 Piece Shallot thinly sliced
- 2-3 Pieces Red Chilis finely chopped
- 1 2″ Piece Ginger cut into thin strips
- Vietnamese Coriander Leaves
Instructions
- In a saucepan, melt the sugar into a caramel.
- Add the coconut water, fish sauce, shallots, chili, and ginger.
- Transfer to the slow cooker.
- Add the catfish steaks and cook for 6 hours on low.
- Garnish with coriander leaves.
This is the best way to prepare catfish, hands down! Well, at least for me and a few friends who happened to drop by in time as I cooked this Vietnamese braised fish for dinner.
They call the dish Ca Kho To in Vietnam, and like I did here, they do use catfish specifically for this claypot meal. Not a fan of catfish, or any freshwater species in general because of that slight muddy taste? I couldn't blame you at all, not until you try this. Trust me, this will definitely go into your list of favorite fish/seafood dishes.
Still not convinced? Go for any other fish you like. The dish is just so good for you to pass on.
Ca Kho To is essentially fish braised in coconut caramel, so let's begin with that. Take coconut sugar, or simply brown sugar in case you can't find the former, to a pan and cook it until it caramelizes. A minute or two would be enough. This step is necessary for that characteristic nutty flavor of the dish.
Next, add in the coconut water, fish sauce, ginger slices, chopped chili, and shallots. You'll notice the caramel in your pan turn instantly solid as you pour the coconut water in. This is due to the sudden drop of temperature in your pan and should not cause you to worry at all. It'll again melt off as soon as the liquid in your pan comes to a boil.
Next, tip all the contents of your pan into the slow cooker and arrange the slices of catfish in. The level of your liquid should at least reach half the height of your fish in the pot. You may add some water to get to that level.
Leave the fish to braise low and slow – that'll be about 5-6 hours on a low heat setting in your crock pot. I know, I may actually be raising a debate by saying so. Most cooks would definitely go against cooking fish for a long time due to its delicate nature. Well, true, but this is an exception for a couple of good reasons. First, the flesh of catfish is firm enough to handle this long braise. Second, this extended cooking period is necessary to get all those flavors from the aromatics and spices to overpower the fish's muddy taste.
After 5-6 hours on low you may still end up with a thin sauce, which should be totally fine and delicious. I reduced mine in a saucepan over a stove though, to thicken it up a bit and concentrate those flavors further.
You may also adjust for seasoning at this point. An extra dash of fish sauce would be ideal.
Believe me, the relatively high fat and collagen content of catfish will render it moist in the end. It will end up with a texture very similar to pork tenderloin.
What better herb to freshen up this dish than Vietnamese coriander. A few fresh leaves of this minty, peppery herb should brighten up your whole dish.
Ingredients
- 1 Piece Catfish cut into steaks
- 1/2 Cup Coconut Sugar
- 1/4 Cup Fish Sauce
- 1 Piece Shallot thinly sliced
- 2-3 Pieces Red Chilis finely chopped
- 1 2″ Piece Ginger cut into thin strips
- Vietnamese Coriander Leaves
Instructions
- In a saucepan, melt the sugar into a caramel.
- Add the coconut water, fish sauce, shallots, chili, and ginger.
- Transfer to the slow cooker.
- Add the catfish steaks and cook for 6 hours on low.
- Garnish with coriander leaves.
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