CÁ KHO

Braised & Caramelized Catfish

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Ingredients

• 3 lbs catfish (slice into 1-1/2-inch thick steaks)

• 3-1/2 tablespoons fish sauce

• 2 tablespoons granulated white sugar (half for caramel sauce)

• 1 tablespoon vegetable oil

• 1 shallot (mince)

• 3 cloves garlic (mince)

• 1/2 cup coconut juice

• 1 green onion (slice thinly)

• 1/4 teaspoon black pepper

Instructions

1. Marinate catfish steaks with fish sauce and 1 tablespoon sugar for at least 15 minutes.

2. In a clay pot or skillet that’s large enough to place catfish in a single layer, heat vegetable oil on medium high. Add rest of sugar (1 tablespoon) and heat until sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (20-30 seconds).

3. Add marinated catfish and all its marinade liquid into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce. Gently braise without too much touching (otherwise fish will break apart) for 10 minutes.

4. Add in the coconut juice and braise for 10 more minutes. Top with green onions and black pepper when ready to serve.