Caramelized Catfish Braised in a Clay Pot with Shallots and Pepper

What you need

• 600 g (1 1/3 lb) catfish steaks, about 3 cm (1 in) thick
• 3 tbsp fish sauce
• 3 tsp sugar
• 1 tsp black pepper, coarsely ground
• 1 tbsp neutral oil
• 3 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 red chilli, sliced, optional
• 200 ml (3/4 cup) coconut water
• 1 scallion, green part, thinly sliced
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Toss the catfish with 1 tbsp of the fish sauce, 1 tsp of the sugar and half the pepper. Marinate 15 min.

2. 2

   Put the remaining 2 tsp sugar into a clay pot or small heavy pot with 1 tbsp water. Set over medium-low heat and swirl, without stirring, until the sugar melts and turns deep amber, 4-5 min.

3. 3

   Add the oil, shallots and garlic. Stir for 1 min until fragrant. Stand back, as the caramel will spit.

4. 4

   Lay the catfish in the pot in a single layer and cook 2 min per side to take on colour.

5. 5

   Pour in the coconut water, the remaining 2 tbsp fish sauce, the rest of the pepper and the chilli. The liquid should reach about two thirds of the way up the fish.

6. 6

   Bring to a boil, cover and simmer on low heat for 15 min.

7. 7

   Uncover and cook 8-10 min more, spooning the sauce over the fish now and then, until it is thick and glossy and the fish flakes easily.

8. 8

   Scatter the scallion over the top and serve straight from the pot with rice.

Imported from kaveyeats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.