Ca Kho To
Ca kho to is a popular dish in southern Vietnam, where catfish tends to be plentiful. Packed with peppercorns, scallions, chiles and garlic, ca kho to is a fairly rich and salty dish, so it goes well with many veggies to balance it out. Serve this with sliced cucumbers or roasted vegetables and enjoy!
1 lb catfish filets (or other flaky white fish)
1 inch ginger, minced
1 tbsp Tellicherry peppercorns or Kampot peppercorns, freshly ground
2 tbsp vegetable oil
5 cloves garlic, minced
1 onion, sliced
Kosher salt, to taste
1.5 tablespoons fish sauce
1 tsp soy sauce
1 cup coconut water (or water)
1 red chile, minced
Diced scallions, to top
1. Generously salt fish and rinse under water to clean. Pat dry, season with salt and pepper and set aside.
2. In a large skillet, add oil over medium-high heat and once hot, add onion. Cook, 6-7 minutes, until golden brown. Add garlic, red chiles, saute garlic over medium heat until lightly browned. Add fish and brown on either side, 2-3 minutes.
3. Add coconut water, fish sauce and soy sauce and let simmer, 30-35 minutes, flipping fish halfway through and spooning fish over sauce throughout.Add scallions last 5 minutes and season to taste. Serve with rice or salad and enjoy!