Servings: 2 people
Ingredients
- 1 lb catfish steaks (fresh or frozen) (450g)
- 3 tbsp fish sauce (adjust to taste)
- 1½ tbsp granulated sugar (for the marinade, adjust to taste)
- ½ tsp salt (adjust to taste)
- ½ tbsp granulated sugar (for caramelizing; can substitute with Vietnamese caramel sauce, dark soy sauce, or molasses)
- 1 tbsp cooking oil
- 1 tbsp sliced white part of scallion or shallots
- ½ tbsp peppercorns
- Boiling water
Instructions
- If using frozen catfish, defrost and rinse it with water and a bit of ginger to remove any fishy smell. Pat the fish dry with paper towels.
- Season the catfish with fish sauce, sugar, salt, and sliced scallions. Let it marinate for at least 30 minutes to absorb the flavors.
- In a heavy-bottomed pot, heat the cooking oil and sugar over medium heat. Stir until the sugar melts and turns an amber color.
- Quickly add the marinated catfish to the pot. Turn off the heat and sear the fish on both sides, ensuring it’s coated in the caramel sauce.
- Pour the marinade into the pot along with enough boiling water to just cover the fish. Add the peppercorns. Cover with a lid and simmer on low heat for at least 1 hour. (For an even richer flavor, braise for 2-3 hours.) Avoid stirring or moving the fish during this time, as it becomes very tender and can easily break apart.
- If there’s too much liquid after braising, remove the lid and cook over medium-high heat until the sauce thickens to your desired consistency.
- Serve the braised fish with steamed rice.
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