Ca Kho To with Jasmine Rice

Servings: 4 · Prep: 20 min · Cook: 35 min · Total: 55 min

Ingredients

• 1 1/2 pounds Boneless catfish fillets
• 3 tablespoons Granulated sugar
• 3 tablespoons Fish sauce
• 1 cup Unsweetened coconut water
• 1 1/2 cups Jasmine rice
• 1 1/2 pounds Baby bok choy
• 1 each Shallot
• 3 each Garlic cloves
• 1 teaspoon Coarsely ground black pepper
• 2 each Scallions
• 4 1/4 cups Water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Fine-mesh strainer; Instant-read food thermometer; Long-handled wooden spoon; 2-quart saucepan with lid; 12-inch heavy, light-colored skillet with lid; 6-quart pot with steamer basket and lid; Wide fish turner; measuring cups; measuring spoons; knife; cutting board; fine-mesh strainer; instant-read food thermometer; long-handled wooden spoon

Steps

1. Prepare the vegetables and aromatics. Wash your hands with soap and water and clean the preparation surface. Rinse the bok choy and scallions under running water, removing damaged areas. Halve the bok choy lengthwise, keeping enough of each base attached to hold the leaves together; quarter especially thick heads. Rinse between the stalks to remove trapped grit, then drain. Slice the scallions and mince the peeled shallot and garlic.
   • 1 1/2 pounds bok choy
   • 2 Each scallions — sliced
   • 1 Each shallot — minced
   • 3 Each garlic cloves — minced
2. Prepare the catfish safely. Pat the thawed catfish dry with paper towels. Check for any remaining bones and remove them, then cut the fillets into large pieces about 2–3 inches across. Refrigerate until needed. Wash your hands, knife, cutting board, and any surfaces that touched the raw fish.
   • 1 1/2 pounds catfish fillets

   Keep raw fish refrigerated and separate from prepared vegetables; wash hands and clean utensils and surfaces that contact it.

3. Start the rice and coordinate cooking. Rinse the rice in the fine-mesh strainer under cool running water until the water runs mostly clear, then drain thoroughly. Combine the rice and its allocated 2 cups water in the saucepan. Bring to a boil over medium-high heat, stir once, cover, and reduce the heat to its lowest setting. Set a timer for 15 minutes and immediately begin the caramel in step 4 while the rice cooks. When the timer sounds, check that the water is absorbed, remove the rice from the heat, and let stand, covered, for 10 minutes while continuing the fish and bok choy. Keep covered until serving.
   • 1 1/2 cups jasmine rice
   • 2 cups Water
4. Caramelize the sugar. Put the sugar and allocated 2 tablespoons water in the skillet. Stir briefly to moisten the sugar, then cook over medium heat without stirring. Gently swirl the skillet occasionally until the syrup becomes a deep amber color, about 5–8 minutes. Watch closely toward the end; it should smell caramelized, not burnt.
   • 3 tablespoons granulated sugar
   • 2 tablespoons Water

   Hot caramel can cause severe burns; do not touch or taste it.

5. Build the braising sauce. Remove the skillet from the heat. Keeping your face and hands away from the rising steam, carefully add the coconut water in small pours; it will bubble vigorously. Return the skillet to low heat and stir until any hardened caramel dissolves. Add the fish sauce, shallot, garlic, and black pepper. Simmer uncovered for 4 minutes to soften the aromatics and begin concentrating the sauce.
   • 1 cup coconut water
   • 3 tablespoons fish sauce
   • 1 Each shallot — minced
   • 3 Each garlic cloves — minced
   • 1 teaspoon black pepper

   Add the coconut water slowly with the skillet off the heat, keeping face and hands clear of hot steam and splatter.

6. Gently braise the catfish. Arrange the catfish in the sauce in a single layer. Bring the liquid back to a gentle simmer, then partially cover the skillet and cook over low heat for 10–14 minutes, depending on thickness. Maintain only small, occasional bubbles. Spoon sauce over the tops once or twice, but do not stir or flip the pieces. Check early if the fillets are thin; the thickest part of the fish must reach 145°F.
   • 1 1/2 pounds catfish fillets

   Cook the thickest part of the fish to 145°F; clean the thermometer probe before and after checking.

7. Steam the bok choy. As soon as the fish begins braising, put the remaining 2 cups water in the steamer pot and bring to a boil. The water should sit below the basket. Arrange the bok choy in the basket, positioning thicker stalks toward the bottom. Cover and steam for 6–8 minutes, until the stalks are tender but retain a little bite. Remove from the heat and leave covered briefly while you finish the fish.
   • 2 cups Water
   • 1 1/2 pounds bok choy

   Keep hands and face clear of steam when removing the lid or basket.

8. Finish the sauce and fish. Check the sauce when the fish is cooked. It should be glossy and lightly coat a spoon rather than resemble a thick syrup. If it is still watery, carefully transfer the fish to a clean plate with the fish turner. Simmer the sauce uncovered over medium heat for 2–4 minutes, watching closely, then turn off the heat and gently return the fish to the skillet. Scatter all the scallions over the fish.
   • 2 Each scallions — sliced

   Move the fish carefully and keep clear of hot sauce splashes when transferring it.

9. Plate and serve. Fluff the rice and divide it among four plates with the steamed bok choy. Gently lift the catfish onto the plates and divide the caramel sauce among all four portions. Serve immediately.

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