Vietnamese Catfish in a Clay Pot (Ca Kho To) Recipe

Name: Vietnamese Catfish in a Clay Pot (Ca Kho To) Recipe
Total time: 62 min
Ingredients: 3 ounces fish sauce (nam pla); 1/2 cup granulated sugar; 1 fresh lime, juice of (no seeds); 3 tablespoons vegetable oil; 2 shallots, chopped; 2 garlic cloves, minced; 1 stalk lemongrass (light part only, cut into 1-2 inch lengths); 1 lb catfish fillet; 4 ounces shiitake mushrooms, cleaned and trimmed; 1 tablespoon sugar; 1 tablespoon water; 3 tablespoons chicken stock (may use broth) or 3 tablespoons fish stock (may use broth); 3 tablespoons fish sauce (nam pla); fresh ground black pepper (to taste); 3 ounces baby spinach leaves, rinsed and dried; 1/4 cup chopped fresh basil leaf; 2 scallions, finely chopped; 3 cups steamed cooked jasmine rice (to serve) (optional)

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What an excitingly different way to have catfish! Serves 2-3 or more if other entrees are included as part of the meal.

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Cooking tools:

Clay pot
Covered roasting pan
Oven
Saucepan
Whisk
Stove
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Spoon
Steamer basket

Ingredients

3 ounces fish sauce (nam pla)
1/2 cup granulated sugar
1 fresh lime, juice of (no seeds)
3 tablespoons vegetable oil
2 shallots, chopped
2 garlic cloves, minced
1 stalk lemongrass (light part only, cut into 1-2 inch lengths)
1 lb catfish fillet
4 ounces shiitake mushrooms, cleaned and trimmed
1 tablespoon sugar
1 tablespoon water
3 tablespoons chicken stock (may use broth) or 3 tablespoons fish stock (may use broth)
3 tablespoons fish sauce (nam pla)
fresh ground black pepper (to taste)
3 ounces baby spinach leaves, rinsed and dried
1/4 cup chopped fresh basil leaf
2 scallions, finely chopped
3 cups steamed cooked jasmine rice (to serve) (optional)