Ca tim kho to
Ca tim kho to was served at Mom's old restaurant in a clay pot, but she admitted to me that the dish was actually cooked in a pan and then transferred into the pot after it was finished cooking. The cooks went as far as heating up the clay pot to give the impression to customers who were not paying attention that it was in fact the cooking vessel. Wow. (shh!)
This dish is traditionally cooked in a clay pot, which is referred to as the "t" in the Ca tim kho to name. Since I don't have any extra clay pots on hand and I'm willing to bet that the majority of you won't either, we're going to have to cheat a little bit and make this in an old-fashioned pan that doesn't stick to the bottom.
Why do people like Ca tim kho to
Hearty and wholesome comfort food is a safe bet that won't let you down.
Not to mention that this recipe is ridiculously simple to make for weeknight dinners, and it can be made with any fish that you prefer.
The key to achieving the perfect texture and aroma is to braise the meat at a low temperature for an extended period of time. This allows the natural juices to more effectively infuse the sauce, producing the best sticky flavour bomb for you to pour all over your rice.
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Ingredients that go into Ca tim kho to
- 1 lb catfish filets bone and skin optional
- salt to clean the fish
AROMATICS
- 2 tbsp oil
- 5 cloves garlic minced
- 1/2 yellow onion sliced
SEASONING & COOKING LIQUID
- 1 tsp salt
- 1.5 tbsp fish sauce
- About 1/2 teaspoon thick soy sauce
- 1/2 c water
- 1/2 c coconut juice or replace water & coconut juice with 1 cup coconut
soda
- 1 chile sliced (to taste, optional)
- freshly ground black pepper or add as a final topping when serving
Garnish
- 1 green onions roughly chopped
- black pepper freshly ground
- 1 red chile sliced, optional
How to cook Ca tim kho to
- To properly clean fish, liberally season it with salt and then flush it with water. Put in a separate room to dry.
- Put some oil in a pan and cook the garlic over medium heat until it starts to turn golden brown.
- Onion goes on top, followed by the fish, which should be evenly spaced out.
- After adding the seasoning, cooking liquid, and chilies (if desired), you should turn the heat up to high and bring the mixture to a boil. Taste the sauce, then make any necessary adjustments to the seasoning.
- Bring it to a low simmer for approximately twenty minutes. If necessary, make adjustments to the seasoning.
- After simmering for an additional five to ten minutes with the lid only partially covered, carefully turn the fish fillets over.
- Stay put and keep an eye on it for the next five to ten minutes to make sure it doesn't burn! During this time, you can keep spooning the sauce over the fish as often as you like.
- To finish, sprinkle some freshly ground black pepper and sliced chilies on top of green onion, which you should add during the final two minutes of cooking so that it can wilt.
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What can Ca tim kho to be served together with
Because ca kho is such a decadent and salty dish, it pairs particularly well with a wide variety of vegetables to provide some contrast. Despite the high salt content, this is delicious when served with sliced cucumbers, vegetables that have been boiled, or even some pickled mustard greens (dua chua). If you enjoy seafood as much as I do, you should definitely give whole fish on the grill a shot at some point.
Other popular Vietnamese food
Besides Ca tim kho to, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
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