Cá kho tộ — catfish braised in fish sauce
Catfish gently braised with coconut water, thick soy sauce and aromatics.
Active time20 min
Cooking35 min
Total45 min
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Ingredients
- 5 garlic cloves
- 1 white onion
- 1 spring onion
- 1 hot red chilli — optional
- 454 g raw catfish fillets
- half a cup of water
- half a cup of coconut water
- 2 tbsp vegetable oil
- ¼ tsp ground black pepper
- 2 tbsp fish sauce
- ½ tsp thick sweet soy sauce
- 1 tsp salt
Preparation
Pat the fillets dry. Peel and mince the garlic. Peel and slice the onion. Wash and slice the spring onion and optional chilli.
Use for the recipe: half a white onion (prepare 1 white onion).
5 garlic cloveshalf a white onion1 spring onion1 hot red chilli — optional454 g raw catfish fillets- knife
- chopping board
- kitchen paper
Heat the oil in a sauté pan. Cook the garlic over medium heat until lightly golden. Add onion, then lay the fillets on top. Add measured water, coconut water, fish sauce, soy sauce and salt. Add the optional chilli. Bring to the boil, then lower the heat and simmer for 20 min.
half a cup of waterhalf a cup of coconut water2 tbsp vegetable oil2 tbsp fish sauce½ tsp thick sweet soy sauce1 tsp salt- frying pan
- spoon
Gently turn the fillets and cook for about 10 min with the lid ajar. Watch for sticking and spoon sauce over the fish. Add the spring onion towards the end. The fish should flake and the sauce be reduced. Add pepper before serving.
¼ tsp ground black pepper- frying pan
- lid
- spoon
Allergens
- Fish
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration