Cá Kho Tộ Ngọt

Cá Kho Tộ Ngọt is a delightful Vietnamese clay pot fish dish that features the rich flavors of caramelized fish simmered in a savory sauce. This low-carb version emphasizes fresh ingredients and a perfect balance of sweet and savory, making it a satisfying meal.

Ingredients

• Catfish fillets - 300 grams
• Fish sauce - 3 tablespoons
• Coconut aminos - 2 tablespoons
• Erythritol sweetener - 1 tablespoon
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Black pepper - 1 teaspoon
• Chili pepper - 1, sliced (optional)
• Green onions - 2 stalks, chopped for garnish
• Cilantro - a handful, chopped for garnish
• Cooking oil - 1 tablespoon
• Water - 150 ml

Steps

1. Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut them into large pieces.
2. In a bowl, mix the fish sauce, coconut aminos, erythritol, minced garlic, sliced shallots, and black pepper to create a marinade. Add the catfish pieces and let them marinate for at least 15 minutes.
3. Heat the cooking oil in a clay pot or a heavy-bottomed pan over medium heat. Add the marinated catfish and sear them for about 3-4 minutes until golden brown on both sides.
4. Pour the marinade over the seared fish, add the water, and stir gently. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 15-20 minutes until the fish is cooked through and the sauce thickens slightly.
5. If desired, add sliced chili pepper for extra heat during the last 5 minutes of cooking.
6. Once done, remove from heat and garnish with chopped green onions and cilantro. Serve hot with steamed low-carb vegetables or cauliflower rice.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.15 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Low in carbohydrates, making it suitable for low-carb diets.

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