Description
Nothing reminds me more of traditional Vietnamese home cooking than caramelized catfish. Gently braised in fish sauce and coconut juice, this classic sweet and savory side dish is the taste of home.
Ingredients
Units
Scale
Fish
- 3 lbs catfish steaks (1-inch thickness)
- 4 tablespoons fish sauce
- 1 tablespoon granulated sugar
Caramel Sauce
- 1 tablespoon vegetable oil (can with water)
- 2 tablespoons granulated sugar
Braising Liquid
- 1 shallot (minced)
- 3 garlic cloves (minced)
- 1/2 can Coco Rico coconut soda (6 oz)
- 1 green onion (slice thinly)
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the catfish: Marinate the steaks with fish sauce and sugar for at least 30 minutes.
- Make the caramel sauce: In wide skillet or claypot, heat oil/water on medium-high. Sprinkle a thin layer of sugar (2 tablespoons) onto the oil and heat until the sugar caramelizes to an dark amber color. Immediately, add shallot and garlic and sauté until fragrant (about 15 seconds).
- 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.
- Garnish and serve: Top with green onions and black pepper when ready to serve.
Notes
- If you want to skip caramelizing sugar, you can replace the 1 tablespoon sugar in the caramel sauce section with ½ teaspoon thick soy sauce. Add thick soy sauce to catfish marinade.
- You can substitute Coco Rico coconut soda with plain coconut water or coconut juice. It’s also possible to use plain water instead. Sweetness may need to be adjusted.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese