Caramel Coated Catfish

This recipe is best prepared a day or two before and gently reheated when ready to serve. Caramel Sauce is a cornerstone of Vietnamese cooking. Its ability to impart incredibly savory-sweet flavors is the key to simmering meats, seafood, eggs, and/or tofu for everyday kho dishes.

Ingredients

• 1/3 cup of water
• 2 tbsp of fish sauce
• 2 shallots, chopped
• 4 cloves garlic, minced
• 1 ½ tsp of ground black pepper
• ¼ tsp of red pepper flakes
• 1/3 cup of water
• 1/3 cup of white sugar
• 2 pounds of catfish fillets
• ½ tsp of white sugar
• 1 tbsp of fresh lime juice
• 1 green onion, thinly sliced
• ½ cup of chopped cilantro

Directions:

Mix 1/3 cup of water with the fish sauce in a small bowl and set aside

Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside

Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown

Gently stir in the fish sauce mixture and bring to a boil

Stir in the shallot mixture and cook until shallots soften, then add the catfish

Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side

Place catfish on a large plate, cover, and set aside

Increase heat to high and stir in 1/2 teaspoon of sugar

Stir in the lime juice and any sauce that has collected on the plate

Bring to a boil and simmer until the sauce has reduced

Pour sauce over the catfish and garnish with green onions and cilantro

Serve with white rice

Like Us or visit us Here!