Ca Kho To (Caramel Braised Catfish in Clay Pot)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 55 min · Fish · gluten-free, dairy-free, keto, low-carb, high-protein
286 cal
30g protein
10g carbs
14g fat
per serving · estimated
Ingredients
- 3/4 lb catfish steaks
- 1 1/2 tbsp sugar
- 1 1/2 tbsp fish sauce
- 1 shallots, sliced
- 2 cloves garlic, minced
- 1/2 cup coconut water
- 1 scallions, sliced
- 1/2 tsp black pepper
Method (tap to check — screen stays awake)
- Melt sugar in a clay pot or heavy pan over medium heat until amber, about 4 minutes.
- Add shallots and garlic, stir 30 seconds, then arrange the catfish steaks in a single layer.
- Add fish sauce, coconut water, and black pepper and bring to a gentle simmer.
- Braise uncovered 25-30 minutes, spooning sauce over the fish, until the liquid is syrupy.
- Scatter scallions over the top and simmer 2 more minutes.
- Cool and portion; the sauce clings to the fish as it sets.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.