Food to nourish the Vietnamese people, a personal favorite dish of mine, it's caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory dish is the taste of home.
Servings: 4
Cook Time: 20 mins
Inactive Time: 30 mins
Total Time: 50 mins
Recipe by Vicky Pham
Fish
3 lbs steak catfish
4 tablespoons fish sauce
1 tablespoon granulated sugar
Caramel Sauce
2 tablespoons vegetable oil
1 tablespoon granulated sugar
Braising Liquid
1 shallot (minced)
3 cloves garlic cloves (minced)
½ can Coco Rico coconut soda (6 oz)
1 green onion (slice thinly)
Black pepper
Steak cut holds up well in the braising method because of the intact skin and bone. If you can’t get steak-cut catfish, you can use fillets, which are readily available in American supermarkets. Keep in mind that fish fillets can break apart easily when braising for too long. Be gentle and reduce cooking time to prevent that.
The recipe suggests using a clay pot, but a pan can be used as substitue.
1. Prepare the catfish
Slice the catfish into 1½ inch thick steaks.* Marinate the steaks with fish sauce and sugar for at least 30 minutes.
2. Make the caramel sauce
Slice the catfish into 1½ inch thick steaks. Marinate the steaks with fish sauce and sugar for at least 30 minutes.
3. Cook
Add marinated catfish and all its marinade liquid into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising). Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered.
At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
4. Garnish and serve
Top with green onions and black pepper when ready to serve.
This dish is best eaten immediately. Leftover cooked fish refrigerated for up to three days. Reheat it in the microwave or on the stove top. You can add a little bit of water to it if it seems dry.