Vietnamese Braised Catfish W/ Pork Belly | Cá Kho Tộ Ba Rọi Recipe by Quoc Nguyen | Chef Q
Cooking Instructions 45-50 minutes 1 Start by marinating the catfish by combining all ingredients listed in the “fish marinade”. Let marinade for at least 30 minutes (room temp) or over night in the fridge. 2 While fish is marinating, make pork belly bits and oil. In a non stick pan/wok, add in pork belly bits with 1/2 cup water. Let boil on medium heat till water all evaporate and pork fat starts to melt. 3 Leave pork belly to melt fat and turn golden crisp before shuffling. Add in 3 Tbs neutral oil to help fry the pork. Do this until all pork belly pieces are evenly golden. 4 Add in sliced shallots and fry with pork belly for 5 minutes. Strain the pork belly and shallots from oil. Let dry on the side. Remove 1/2 the lard oil and save for use later. 5 Pan fry your marinaded catfish in the leftover lard oil pan on medium heat. Let fish build that caramelized crust before flipping to do the same on the other side. (4-5 min each side on medium heat) 6 Add 1 can of coco Rico OR 1 coconut water to the left over marinade. Make sure to get all that marinade flavor in before pouring it into pan with the fish to braise. 7 Add back in the crisp pork belly bits. Add whole Thai red chili. Braise on medium-low heat for 15-20 minutes or until sauce reduce and caramelized. 8 Enjoy! Great with steamed /fresh veggies to dip with the braised sauce & Jasmine Rice. Great with canh chua, Vietnamese sweet and sour soup! 1 Start by marinating the catfish by combining all ingredients listed in the “fish marinade”. Let marinade for at least 30 minutes (room temp) or over night in the fridge. 1 Start by marinating the catfish by combining all ingredients listed in the “fish marinade”. Let marinade for at least 30 minutes (room temp) or over night in the fridge. 2 While fish is marinating, make pork belly bits and oil. In a non stick pan/wok, add in pork belly bits with 1/2 cup water. Let boil on medium heat till water all evaporate and pork fat starts to melt. 2 While fish is marinating, make pork belly bits and oil. In a non stick pan/wok, add in pork belly bits with 1/2 cup water. Let boil on medium heat till water all evaporate and pork fat starts to melt. 3 Leave pork belly to melt fat and turn golden crisp before shuffling. Add in 3 Tbs neutral oil to help fry the pork. Do this until all pork belly pieces are evenly golden. 3 Leave pork belly to melt fat and turn golden crisp before shuffling. Add in 3 Tbs neutral oil to help fry the pork. Do this until all pork belly pieces are evenly golden. 4 Add in sliced shallots and fry with pork belly for 5 minutes. Strain the pork belly and shallots from oil. Let dry on the side. Remove 1/2 the lard oil and save for use later. 4 Add in sliced shallots and fry with pork belly for 5 minutes. Strain the pork belly and shallots from oil. Let dry on the side. Remove 1/2 the lard oil and save for use later. 5 Pan fry your marinaded catfish in the leftover lard oil pan on medium heat. Let fish build that caramelized crust before flipping to do the same on the other side. (4-5 min each side on medium heat) 5 Pan fry your marinaded catfish in the leftover lard oil pan on medium heat. Let fish build that caramelized crust before flipping to do the same on the other side. (4-5 min each side on medium heat) 6 Add 1 can of coco Rico OR 1 coconut water to the left over marinade. Make sure to get all that marinade flavor in before pouring it into pan with the fish to braise. 6 Add 1 can of coco Rico OR 1 coconut water to the left over marinade. Make sure to get all that marinade flavor in before pouring it into pan with the fish to braise. 7 Add back in the crisp pork belly bits. Add whole Thai red chili. Braise on medium-low heat for 15-20 minutes or until sauce reduce and caramelized. 7 Add back in the crisp pork belly bits. Add whole Thai red chili. Braise on medium-low heat for 15-20 minutes or until sauce reduce and caramelized. 8 Enjoy! Great with steamed /fresh veggies to dip with the braised sauce & Jasmine Rice. Great with canh chua, Vietnamese sweet and sour soup! 8 Enjoy! Great with steamed /fresh veggies to dip with the braised sauce & Jasmine Rice. Great with canh chua, Vietnamese sweet and sour soup! 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