Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Clay Pot Vietnamese Fish Recipe With Ginger (Ca Kho Gung
    Lost? Site Map

    Braised Clay Pot Vietnamese Fish Recipe With Ginger (Ca Kho Gung

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    MimieYuen's Note:

    There have many Vietnamese Fish Recipes. Last post, I showed you the way how to cook basic Vietnamese Clay Pot Catfish. Today, I will give you another way to cook. And it is Braised Clay Pot Catfish with Ginger. It is really delicious when you eat with hot rice in cold days.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Step 1: Clean carefully Catfish with a little salt with water. I suggest you should use your hand to clean fish. Next, put them into basket, add 1 tea spoon salt and wait about 15 minutes.
    2. 2
      Step 2: Peel the ginger and garlic. Use the white part of spring onion and smash it. You slice the green part of spring onion small.
    3. 3
      Step 3: Use 1 part of sliced ginger put into the bottom of pot. Crush the remaining sliced ginger with chili, garlic and fried onion. (Mixture A).
    4. 4
      Step 4: Put Catfish into pot, add more olive oil, mixture A, smashed white spring onion, 3 tea spoons fish sauces, 2 table spoons brown sugar, 1 tea spoon salt and a little chili powder. Embalm about 30 minutes and cook it with medium heat. When it boils, you decrease to small heat. This process will make Catfish absorbs spices.
    5. 5
      Step 5: Sometime, you shake slightly the pot to help Catfish blend with spices. Do not close the lid when cooking. Most Vietnamese Fish recipes about Braised Fish require the same way is not close the lid. You cook about 30 – 40 minutes and then taste it again to suit with your flavor. Turn off the heat and add more sliced spring onion and pepper on the surface of this dish.
    6. 6
      If you wanna see more details about this dish and many vietnamese food, feel free to visit my website at

    Ratings & Reviews:


    Nutritional Facts for Braised Clay Pot Vietnamese Fish Recipe With Ginger (Ca Kho Gung

    Serving Size: 1 (45 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 109.1
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 780.1 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 9.2 g
    Sugars 2.6 g
    Protein 3.9 g

    The following items or measurements are not included:


    fresh ginger

    sugar syrup

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes