Caramel-Coated Catfish

Vietnamese-style catfish dish, simmered in a sugar water until flaky, then topped with a caramelized reduction sauce.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 404 Calories

Ingredients

• 4 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 1 green onion, thinly sliced
• 2 tablespoons fish sauce
• 2 medium shallots, chopped
• 2 pounds catfish fillets
• 0.33333334326744 cup white sugar
• 0.5 teaspoon white sugar
• 0.25 teaspoon red pepper flakes
• 0.5 cup chopped cilantro
• 1.5 teaspoons ground black pepper
• 0.66 cup water, divided

Recipe Instructions

Step 1

Combine 1/3 cup water and fish sauce in a small bowl. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl.

Step 2

Heat 1/3 cup sugar and remaining 1/3 cup water in a large skillet over medium heat, stirring occasionally, until sugar turns deep golden brown, 4 to 6 minutes. Gently stir in fish sauce mixture and bring to a boil.

Step 3

Stir in shallot mixture and cook until shallots soften, 2 to 3 minutes. Add catfish, cover, and cook until fish flakes easily with a fork, about 5 minutes per side. Transfer catfish to a large plate, and cover to keep warm.

Step 4

Increase the heat to high and stir in 1/2 teaspoon sugar. Stir in lime juice and add any catfish juices that have collected on the plate. Bring mixture to a boil, then lower the heat and simmer until sauce has reduced, 2 to 3 minutes. Pour sauce over catfish and garnish with cilantro and green onion.