Caramelized Clay Pot Catfish
A Vietnamese southern classic where catfish fillets braise in a dark caramel and fish sauce until deeply lacquered and savory-sweet. Serve over steamed rice with the braising sauce spooned over everything.
Ingredients
- 2 lbs catfish fillets or steaks, cut into 2-inch pieces
- 1/4 cup granulated sugar (for caramel)
- 2 tbsp water (for caramel)
- 1 cup coconut water (or plain water)
- 1/4 cup fish sauce
- 2 tsp granulated sugar
- 4 shallots, thinly sliced
- 4 cloves garlic cloves, minced
- 1 tsp black pepper, freshly ground
- 2 fresh red chili or dried chili flakes, sliced
- 2 tbsp neutral oil
- 4 scallions, sliced
- 4 cups cooked white rice
Instructions
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1
Make the caramel: combine 1/4 cup granulated sugar (for caramel) and 2 tbsp water (for caramel) in a heavy saucepan or clay pot over medium-high heat. Cook without stirring until the sugar melts and turns a deep amber color, about 4-5 minutes.
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2
Carefully add 1 cup coconut water (or plain water) to the caramel — it will bubble vigorously. Stir to dissolve any hardened caramel. Add 1/4 cup fish sauce and 2 tsp granulated sugar. Stir and set the braising liquid aside.
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3
Heat 2 tbsp neutral oil in a heavy pot or clay pot over medium heat. Add 4 thinly sliced shallots and cook until softened and lightly golden, about 3 minutes. Add 4 cloves minced garlic cloves and 2 sliced fresh red chili or dried chili flakes and cook 1 minute more.
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4
Add 2 lbs cut into 2-inch pieces catfish fillets or steaks in a single layer. Pour the caramel-fish sauce braising liquid over the fish. Sprinkle with 1 tsp freshly ground black pepper.
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5
Bring to a boil over high heat, then reduce to a medium simmer. Braise uncovered for 20-25 minutes, gently turning the fish once halfway through, until the sauce is thickened and the fish is cooked through to an internal temperature of 145°F (63°C) and deeply lacquered.
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6
Scatter 4 sliced scallions over the top. Serve immediately over 4 cups cooked white rice, spooning the braising sauce generously over everything.