Vietnamese caramelized panga (Ca Kho To)
1 pound pangasius Steak
1 teaspoon dark soy sauce
2.5 tablespoons fish sauce
1 shallot (minced)
2 cloves garlic (minced)
1 tablespoon coconut sugar
1/4 cup coconut water
1/2 teaspoon black pepper
1 stalk green onions (minced)
Marinate pangasius in the soy sauce and fish sauce for 10 minutes.
After the fish is done marinating, heat 1 tablespoon of oil in a small pan over medium heat. Add in the shallots and cook until shiny and translucent (about 30 seconds). Then add in the garlic and coconut sugar, and cook for another 30 seconds.
Add in the marinated catfish, the marinade, and the coconut water. Bring the liquid to a boil and lower the heat to a simmer.
Simmer for 20 minutes with the pan uncovered. Leaving the pan uncovered will let the fish braise and thicken the sauce at the same time.
After 20 minutes, flip over the fish and add in the green onions. Simmer for another 10 minutes. Spoon the sauce over the fish every 3 minutes. Once done, top it off with black pepper.
Serve over white rice and enjoy!
This dish is best eaten with white rice. You can also substitute with quinoa for a dinner that’s a little bit healthier. Substitute soy sauce with tamari to make this recipe gluten free.
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