Delicious Braised Vietnamese Fish with Ginger Recipe
Attention all foodies, it’s time to take your taste buds on a deliciously satisfying journey with my Braised Clay Pot Vietnamese Fish Recipe With Ginger! If you are a fan of bold and aromatic flavors, you simply must try this dish. Vietnamese cuisine is renowned for its robust spices, fresh herbs, and mouthwatering aromas, and this dish embodies that perfectly.
If you have ever been to a Vietnamese restaurant or visited the iconic Little Saigon in Southern California, you know that braised clay pot dishes are a staple in Vietnamese cuisine culture. The aroma of simmering fish sauce mixed with fresh ginger will entice your senses and make your mouth water in anticipation. Trust me; this recipe truly lives up to the hype.
Whether you’re looking for a warm and hearty meal to keep you cozy during the colder months or just in need of something robust and wholesome to satisfy your taste buds, this Braised Clay Pot Vietnamese Fish Recipe With Ginger has got you covered. Follow the easy steps and ingredient list in this recipe article to create a savory experience that would make any chef proud. Let’s dive in!
Why You’ll Love This Recipe
Are you tired of the same old boring fish recipes? Do you want to add a little exotic flavor to your dinner table? Look no further than this Braised Clay Pot Vietnamese Fish Recipe with Ginger, also known as Ca Kho Gung. This classic Vietnamese dish is guaranteed to spice up your taste buds and leave you satisfied.
First and foremost, this dish is an explosion of flavor. With the combination of fresh ginger, garlic, chili pepper, and fish sauce, every bite will transport you into the heart of Vietnam. The braising process also allows for the flavors to meld together and infuse into the fish, resulting in a succulent and tender texture.
But beyond just great flavor, this recipe is also easy to make. With only a few simple ingredients and steps, even novice cooks can prepare and impress their guests with this dish. And don’t be afraid of the clay pot, it’s simply a vessel that helps to evenly distribute heat and enhance the flavors of the ingredients.
Not only is it delicious and easy, but it’s also healthy! This recipe packs high protein content from the flavorful catfish, which is rich in omega-3 fatty acids that contribute to healthy brain function. Plus, with just a little bit of brown sugar added for sweetness instead of processed sugars, it’s a healthier alternative to many other sweetened dishes.
In short, this Braised Clay Pot Vietnamese Fish Recipe with Ginger is worth trying out not only because of its bold flavors but also its simplicity in preparation and nutritious benefits. It’s sure to make your mealtime exciting and memorable.
- 2 lbs. of catfish or any white fish
- 1/4 cup of olive oil
- 3 tbsp. of fish sauce
- 2 tsp. of chili powder or diced chili pepper (based on your preference)
- 1 tsp. pepper
- 2 tbsp. brown sugar
- 3 spring onions, cut into 1 1/2-inch sections
- 1/4 tsp. salt
- 4 cloves of garlic, finely chopped
- 3 slices of fresh ginger (about the size of a quarter)
- 1 small clay pot (a 6-inch diameter clay pot is perfect)
This recipe requires a few ingredients that are commonly used in Vietnamese cuisine. Fish sauce is one of the crucial ingredients, which can be substituted with soy sauce if needed. Fresh ginger and garlic, along with other spices, add fragrance and flavor to the dish. If you cannot find a small clay pot, a regular pot will work as well.
The Recipe How-To
Preparing the clay pot
- The first step in making this dish is to soak the clay pot in warm water for at least 20 minutes. Doing this ensures that the pot does not crack when it is exposed to heat.
The fish and marinade
- Clean and pat dry 2 pounds of catfish or any firm white fish. Then, slice it into thick pieces, about 2 inches each.
- In a bowl, prepare the marinade by mixing together 3 minced garlic cloves, 1 tablespoon of freshly grated ginger, 2 tablespoons of fish sauce and 1 tablespoon of brown sugar. Add in some sliced chili peppers and chili powder if desired for an extra kick.
- Pour the marinade over the sliced fish and let it sit for 30 minutes.
Cooking the fish
- Preheat the oven to 375°F while preparing to cook the fish.
- In a hot pan with 1 tablespoon of olive oil, add sliced white spring onions until fragrant. This will give your dish more depth and complementary flavor.
- Place the marinated fish slices into a clay pot with a lid. Then, pour in the onion mixture and add in 3 teaspoons of fish sauce/heaping teaspoon of caramel sauce, ensuring every piece is covered. Caramel sauce helps to give the dish its characteristic dark brown color.
- Add enough water just to cover the fish. Cover with a lid and put it in heated oven for at least 25 minutes.
- Serve hot!
- Remember to soak your clay pot before use to prevent cracking during cooking process!
- The proportion of ingredients used can be adjusted according to your taste preference
- If you do not have access to a clay pot, you can use a regular pot or pan to braise your fish as well.
- Remember not to add too much water as it will dilute the flavor of the dish.
Substitutions and Variations
The beauty of cooking is that you can always experiment with ingredients to create a dish that suits your taste buds. Here are some substitutions and variations you can try with this Braised Clay Pot Vietnamese Fish Recipe if you want to put your twist on it:
1. Use different types of fish: This recipe calls for catfish, but you can also use other types of firm white fish such as halibut, tilapia or cod.
2. Add vegetables: To make the dish even more nutritious, you can add vegetables such as carrots, bamboo shoots or bok choy to the pot.
3. Substitute chicken for fish: If you prefer chicken to fish, you can use bone-in chicken thighs instead of catfish to make ginger chicken (ga kho gung).
4. Adjust the spice level: If you’re not a fan of spicy food, reduce the amount of chili pepper or chili powder in the recipe. On the other hand, if you love heat, add some extra chili pepper for an added kick.
5. Sweetness level: If you like a sweeter taste, increase the amount of brown sugar in the recipe or use palm sugar instead.
Remember that cooking is all about exploring new flavors and textures so don’t be afraid to get creative and experiment with your culinary skills!
Serving and Pairing
When it comes to serving this braised clay pot Vietnamese fish recipe with ginger, there are many options that will complement the rich and savory flavors of the dish. The first and most obvious choice is steamed white rice, which provides a neutral base to soak up all the delicious sauce.
If you’re looking to add some freshness, try serving this dish with a side of crunchy stir-fried vegetables such as bok choy or snap peas. These will add texture and a pop of color to your plate. Another great option is to pair this dish with pickled vegetables, which provide a nice tangy contrast to the rich fish and sauce.
As for beverages, consider serving this dish with a simple green tea or jasmine tea, both of which will help cut through the richness of the dish. If you’re in the mood for something stronger, a chilled lager or crisp white wine would serve as excellent accompaniments.
To truly impress your guests, consider serving this dish family-style on a large platter or clay pot at the center of your table, allowing everyone to scoop out servings and savor the rich flavors together. No matter how you choose to serve and pair this braised clay pot Vietnamese fish recipe with ginger, it’s sure to be a crowd-pleaser that will transport you straight to the streets of Little Saigon.
Make-Ahead, Storing and Reheating
When it comes to Vietnamese braised fish, like the Ca Kho Gung, it’s totally okay to make ahead and store for later consumption. In fact, it tends to taste even better when reheated!
After cooking the dish, let it cool down completely before transferring it to an airtight container. You can keep it in the fridge for up to 2-3 days. When reheating, make sure you use a non-stick pan or a clay pot and add a little bit of water (about 1/4 cup) to prevent it from drying out.
Alternatively, you can reheat in the microwave or oven. Simply transfer the braised fish to a microwave-safe bowl or oven-proof dish and heat it up until it’s heated through. However, I highly suggest reheating on the stove as it helps retain the texture and flavor of the fish.
If you’re planning on making this dish ahead of time, remember not to overcook the fish during the initial cooking process. This will prevent it from being dry and tough when reheated later on.
Overall, Vietnamese braised fish is perfect for busy weeknights or meal prepping for the week ahead. It’s easy to store and reheat without losing its amazing flavor and texture!
Tips for Perfect Results
Now that you know how to make this delicious braised clay pot Vietnamese fish recipe with ginger, it’s time to talk about some tips that can help you achieve perfect results every time you make it. Here are some tips:
Firstly, before adding the fish to the clay pot, make sure you add enough liquid to completely cover the fish. If there isn’t enough liquid, your fish will be dry and overcooked.
Secondly, when adding the garlic and ginger to the olive oil, be careful not to let them burn. Burnt garlic or ginger can give your dish an unpleasant bitter taste.
Thirdly, if you’re using a clay pot for the first time, make sure you soak it in water overnight before using it. This will prevent the pot from cracking or breaking in the high heat.
Fourthly, if you’re not a fan of spicy food or want to make this dish milder, use less chili powder or substitute it with paprika instead.
Fifthly, if you’re making this dish for a larger group of people, consider using fillets instead of whole fish. Fillets are easier to handle and cook evenly.
Lastly, don’t leave out the brown sugar in the recipe. It might seem like an odd addition for a savory dish but it helps balance out the flavors and adds a delicious depth of sweetness to the dish.
With these tips in mind, you’ll be able to make this dish perfectly every time and impress your guests with your cooking skills!
In conclusion, I urge you to try this exquisite Braised Clay Pot Vietnamese Fish Recipe With Ginger (Ca Kho Gung Recipe) which will surely amaze your taste buds. Don’t be intimidated by the long ingredient list or the process of preparing it in a clay pot because it is easier than it seems. This recipe is a perfect representation of the flavor and richness of Vietnamese cuisine culture, so it’s worth trying even if you’re not familiar with the cuisine.
Remember, Vietnam is famous for its clay pots, especially when it comes to fish dishes. If you haven’t tried a clay pot dish like this before, then you’re missing out on something extraordinary. Just imagine tender fish fillets bathed in a savory-sweet sauce made with fresh ginger and fish sauce, cooked until they are perfectly caramelized to give your taste buds an explosion of flavors.
So, what are you waiting for? Head to your kitchen and start cooking! With these easy-to-follow instructions and tips, you’ll nail this dish on your first attempt. Go ahead and impress your friends and family with this delicious Braised Clay Pot Vietnamese Fish Recipe With Ginger (Ca Kho Gung Recipe), and who knows, they might even mistake you for a professional chef just like me!
At last, I hope you enjoy making this dish as much as I have enjoyed writing about it. It’s always great to try something new and expand our culinary horizons!
Braised Clay Pot Vietnamese Fish Recipe With Ginger (Ca Kho Gung Recipe
- 2 slices catfish
- 1 piece fresh ginger
- fried onions
- spring onion
- brown sugar
- 1 chili pepper
- 100 g chili powder
- 1 tablespoon fish sauce
- 2 teaspoons sugar syrup
- 3 teaspoons olive oil
- Step 1: Clean carefully Catfish with a little salt with water. I suggest you should use your hand to clean fish. Next, put them into basket, add 1 tea spoon salt and wait about 15 minutes.
- Step 2: Peel the ginger and garlic. Use the white part of spring onion and smash it. You slice the green part of spring onion small.
- Step 3: Use 1 part of sliced ginger put into the bottom of pot. Crush the remaining sliced ginger with chili, garlic and fried onion. (Mixture A).
- Step 4: Put Catfish into pot, add more olive oil, mixture A, smashed white spring onion, 3 tea spoons fish sauces, 2 table spoons brown sugar, 1 tea spoon salt and a little chili powder. Embalm about 30 minutes and cook it with medium heat. When it boils, you decrease to small heat. This process will make Catfish absorbs spices.
- Step 5: Sometime, you shake slightly the pot to help Catfish blend with spices. Do not close the lid when cooking. Most Vietnamese Fish recipes about Braised Fish require the same way is not close the lid. You cook about 30 – 40 minutes and then taste it again to suit with your flavor. Turn off the heat and add more sliced spring onion and pepper on the surface of this dish.
- If you wanna see more details about this dish and many vietnamese food, feel free to visit my website at http://www.vietnamesefood.com.vn.