Stewed Fish in ClayPot

A staple of any Vietnamese cook’s repertoire is “kho” , most often in a caramel sauce with fish sauce and stew with pork. We can make with basa fish, monfish or halibut, work equally well. The Vietnamese prefer catfish as it’s a fatty fish which keeps the flesh moist but still retaining its chunky texture during the braise.


  • 1.2kg Catfish (snakehead fish)
  • 200g Pork
  • 1 pieces Chilli
  • 20gr Galangal
  • 10gr Lemongrass
  • 1 tbs Fish sauce
  • 1 tbs Sugar
  • 30gr Shallots
  • 50gr Spring onions
  • 1 tbs Black peper
  • 3 tbs Caramel sauce
  • 50gr Cooking oil
  • 1 tbs Chicken stock


  • Clean the fish and pork cut into small piece
  • Slice the lemongrass, chilli and galangal
  • Marinade fish and pork with fish sauce, black peper, chicken stock, caramel sauce for about 10’
  • In pot, heat about 1tbs of cooking oil on meium high and add lemongrass, chilli, galangal and fish, pork put in to some water, cook on low heat for about 1 hr






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