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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.

45 minMediumServes 4380 cal/serving

VietnameseDinnerStovetopPescatarianHalal-friendlyDairy-FreeNut-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-Free

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 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

  1. 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.

  2. 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.

  3. 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 minced garlic cloves and 2 sliced fresh red chili or dried chili flakes and cook 1 minute more.

  4. 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.

  5. 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.

  6. 6

    Scatter 4 sliced scallions over the top. Serve immediately over 4 cups cooked white rice, spooning the braising sauce generously over everything.

Questions

How long does Caramelized Clay Pot Catfish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Caramelized Clay Pot Catfish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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