Vietnamese Catfish in Caramel Sauce

Ingredients

• 1 lb catfish fillets, skin-on
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 4 cloves garlic cloves, minced
• ½ teaspoon black pepper, freshly cracked
• ½ cup water

Instructions

1. 1

   Place a 12-inch skillet over medium heat. Add 3 tablespoons of sugar to the dry pan and stir constantly with a wooden spoon until the sugar melts into a dark amber liquid, about 3–4 minutes; this is your caramel base.

2. 2

   Remove the skillet from heat and carefully pour in 0.5 cup of water—the caramel will bubble and seize, which is normal. Return to medium heat and stir for 30 seconds until the hardened caramel dissolves back into the liquid.

3. 3

   Add 3 tablespoons of fish sauce and 4 minced garlic cloves to the caramel liquid, then stir together for 15 seconds until the garlic is evenly distributed throughout the sauce.

4. 4

   Pat the catfish fillets dry with paper towels, then lay them skin-side down in the braising liquid. The fish should be partially submerged, not fully covered.

5. 5

   Sprinkle 0.5 teaspoon of freshly cracked black pepper evenly over the fish, then increase heat to medium-high until the liquid simmers gently with small, steady bubbles breaking the surface.

6. 6

   Once simmering, reduce heat to medium-low and cook uncovered for 12–15 minutes until the fish is opaque throughout and flakes easily when pierced with a fork, and the sauce has reduced to a glossy coating.

7. 7

   Transfer the catfish fillets and sauce to a serving plate or bowl, arranging the fish in the center and spooning the caramel sauce over the top and around the sides.

Tools you’ll need

• 12-inch skillet with lid or cover
• wooden spoon
• paper towels
• fork for testing doneness
• serving plate or bowl

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