Cá Kho Tộ (Caramelized Catfish in Claypot) and Canh Chua Cá (Sour, Sweet, and Savory Catfish Soup)

Pssst. I’ll let you in on a little secret. I’m still wearing my maternity clothing. I know! It’s been nine months since I delivered my bundle of joy, Lord R, but I can’t seem to shed these last few stubborn pounds. The culprit? Delicious FOOD! My world is surrounded by masterful cooks. And then, there is my loving, non-cook husband, whose kitchen arsenal is nothing more than the ubiquitous iPhone. Together, they cook up fine dishes I like to call Reservations. My iron-will turns to mush, and all thoughts of looking like Alessandra Ambrosio goes out the window. But don’t feel sorry for me. I happily carry my “curves” as I spoon mouthfuls of the most delicious creations.

For ickyBINKY’s very first Blue Fire recipe series, my lil’ brother and I percolated over a dish that would be special equaled only to our readers. We present to you not just one, but two of my all time favorite childhood dishes: Cá Kho Tộ (Caramelized Catfish in Claypot) and Canh Chua Cá (Sour, Sweet, and Savory Catfish Soup). Enjoy!

Cá Kho Tộ (Caramelized Catfish in Claypot)
Preparation: 10 minutes | Cook: 15 minutes | Serves: 4-6

INGREDIENTS

6 pieces	catfish steak cut about 1/2 inch thick per slice
2 cloves	garlic minced
1/3	medium onion bulb diced
2 tablespoons	cooking oil
2 tablespoons	soy sauce
1 tablespoon	balsamic vinegar
1/4 teaspoon	black pepper
1/2 teaspoon	sugar

DIRECTIONS

1. Clean the catfish cuts by rinsing them. Pat dry with paper towels. Set aside.
2. Mix together the soy sauce, balsamic vinegar, pepper and sugar in a small bowl. Set aside.
3. Heat the cooking oil in a 10-inch pan on high heat. Add the garlic and onion. Cook them until they are lightly brown.
4. Add the catfish steaks to the caramelized onion and garlic in the pan. Cook the catfish for 1 minute on each side.
5. Pour the sauce mixture from Step 2 into the pan. Reduce the heat to medium and cover the pan with a lid. Simmer for 3-5 minutes on each side of the catfish until the sauce begins to thicken and coat the catfish.

Canh Chua Cá (Sour, Sweet, and Savory Catfish Soup)
Preparation: 30 minutes | Cook: 20 minutes | Serves: 4-6

INGREDIENTS

1 pound	catfish or shrimps
1/4 cup	pineapple blended coarsely with 3 cups of water
1/2 cup	pineapple sliced into bite-size pieces
2	tomatoes each sliced into 6 wedges
1/2	medium onion bulb sliced into 6 wedges
1 cup	bạc hà (Alocasia odora; also called Night-scented Lily) or celery sliced at a diagonal
1 cup	bean sprouts
1 cup	okras sliced lengthwise
6 cups	water or vegetable stock
2 tablespoons	cooking oil
3 tablespoons	tamarind powder
3 tablespoons	sugar or rock candy
3 tablespoons	fish sauce
	chopped ngò ôm (Limnophila aromatica; also called Rice Paddy Herb) for garnish
	chopped green onions for garnish
	black pepper to taste

DIRECTIONS

1. Wash and prepare all the vegetables: pineapple, tomatoes, onion bulb, bạc hà, bean sprouts, okras, ngò ôm, and green onion. Set aside.
2. Clean the catfish pieces by rinsing them. Set aside.
3. Heat the cooking oil in a 6-quart pot on high heat. Add the onion and tomatoes and cook for about 2 minutes until they soften.
4. Add the 6 cups of water, blended pineapple, tamarind powder, sugar, fish sauce, and black pepper to the pot. Bring to a boil.
5. With the boiling soup mixture, add the the catfish and the remaining vegetables: bite-size pineapple pieces, bạc hà, bean sprouts, and okras.
6. Cook for another 5 minutes allowing the catfish to fully cook.
7. Serve in a large family-style soup bowl. Garnish soup with ngò ôm and green onions.

Cooking Photo Gallery

Clockwise from the left: Cleaned and prepped Canh Chua Cá vegetable medley; ngò ôm; bạc hà; okra

Simmering Cá Kho Tộ in pan.

Simmering Canh Chua Cá in pot.

Dinner is served.