Vietnamese
Caramelized Clay Pot Fish
A clay-pot classic of fish simmered to a glossy caramel glaze, balancing deep fish-sauce savor, gentle sweetness, black pepper warmth, and a succulent, lacquered finish.
4 servings · 25 minutes prep · 35 minutes cook
Ingredients
Main
- 2 lb catfish steaks
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 1 tbsp caramel sauce
- 3 whole shallot, sliced
- 3 whole garlic cloves, minced
- 1 tsp black pepper
- 1 whole thai bird chiles, sliced
- 1/2 cup coconut water
- 2 tbsp avocado oil
- 2 whole scallions, sliced
Directions
Method
- Combine the fish sauce, sugar, caramel sauce, shallot, garlic cloves, black pepper, and Thai bird chile in a bowl.
- Add the catfish steaks, turn gently to coat, and marinate for 30 minutes.
- Heat the avocado oil in a clay pot or Dutch oven over medium heat. Add the fish and all the marinade, spooning aromatics over the top, and simmer for 3 minutes.
- Pour in the coconut water. Simmer gently, turning once, until the fish reaches {{temperature:145°F}} and the sauce reduces to a sticky glaze, 25-30 minutes.
- Spoon the glaze over the fish, finish with the scallions, and serve with steamed rice, cucumber, and sour soup.
