Caramelized Catfish Clay Pot
Tender catfish braised in a rich caramel sauce with fish sauce and aromatics, finished in a traditional clay pot. A beloved Vietnamese comfort dish with deep, sweet-savory flavors.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lb catfish fillets
- 3 tbsp sugar
- 3 tbsp fish sauce
- 1 cup water
- 3 whole shallots
- 4 whole garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp vegetable oil
- ½ tsp black pepper
- ¼ cup fresh cilantro
- 2 whole scallions
Instructions
- 1
Cut catfish fillets into 2-inch pieces and pat dry with paper towels. Peel and slice shallots into thin rounds, mince garlic, and grate fresh ginger. This prepares all components for quick cooking.
- 2
Heat vegetable oil in a clay pot or heavy braising pot over medium-high heat until shimmering. Working in batches if needed, sear catfish pieces 2–3 minutes per side until light golden, then set aside on a plate.
- 3
In the same pot, reduce heat to medium and add sugar directly to the hot surface. Stir constantly with a wooden spoon for 2–3 minutes until the sugar melts into a deep amber caramel with a nutty aroma—do not let it burn.
- 4
Add minced garlic and ginger to the caramel, stirring for 30 seconds until fragrant. Then add the sliced shallots and cook for 1–2 minutes, stirring often, until they begin to soften.
- 5
Pour in fish sauce and water, stirring gently to deglaze the pot and dissolve any caramelized bits. Return the catfish pieces to the pot, nestling them into the sauce, and bring to a gentle simmer.
- 6
Reduce heat to low, cover the clay pot partially, and simmer for 8–10 minutes until the catfish is tender and flakes easily with a fork. The sauce should reduce slightly and coat the fish.
- 7
Taste the sauce and adjust with additional fish sauce or water if needed; it should be deeply savory and slightly sweet. Season with black pepper to taste.
- 8
Transfer to a serving dish or serve directly from the clay pot. Garnish generously with fresh cilantro and thinly sliced scallions, then serve hot with steamed jasmine rice.
Tools you’ll need
- Clay pot or heavy braising pot
- Wooden spoon
- Measuring spoons
- Measuring cups
- Microplane or grater
- Tongs
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