Caramelized Clay Pot Catfish

Name: Caramelized Clay Pot Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
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

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

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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

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

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

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

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

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

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

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Questions

What internal temperature should Caramelized Clay Pot Catfish reach?

For Caramelized Clay Pot Catfish, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of fish sauce in Caramelized Clay Pot Catfish?

The entry for Caramelized Clay Pot Catfish calls for 1/4 cup fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use a different white fish instead of the catfish in Caramelized Clay Pot Catfish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Caramelized Clay Pot Catfish uses 2 lbs catfish fillets or steaks, cut into 2-inch pieces.

Can I make Caramelized Clay Pot Catfish less spicy?

Yes. The heat in Caramelized Clay Pot Catfish comes from 2 fresh red chili or dried chili flakes, sliced. For a milder plate, halve the chili; nothing else in the method changes.

Does Caramelized Clay Pot Catfish contain fish?

Yes: 2 lbs catfish fillets or steaks, cut into 2-inch pieces and 1/4 cup fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Caramelized Clay Pot Catfish?

Refrigerate what is left of Caramelized Clay Pot Catfish within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

Serve it with

Bun Tuoi side
Goi Ga (Vietnamese Chicken Cabbage Salad) salad
Hoisin Dipping Sauce sauce
Avocado Coconut Smoothie drink

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