Vietnamese · Dinner
Stir Fried Catfish With Caramel Sauce
Vietnamese caramelized catfish stir-fried in a dark fish-sauce and palm-sugar caramel until the fillet pieces turn glossy and burnished. Shallot, garlic, and chili build savory depth while black pepper and scallion finish the dish. Served over steamed rice, it balances sweet, salty, and bitter caramel notes in a single pan.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
486Calories
33.8gProtein
15.6gFat
57.1gCarbs
27.9gSugar
1.6gFiber
1731mgSodium
88mgChol
2.6gSat Fat
780mgPotassium
65mgCalcium
2.4mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Cut the catfish fillet into 1-inch chunks and pat dry. Mince the garlic, thinly slice the shallot and chili, and slice the scallion.
2
Caramelize
Scatter sugar in a dry skillet over medium heat, cook undisturbed 3 to 4 minutes until deep amber.
3
Deglaze
Carefully pour fish sauce and coconut water into the caramel; stand back, then stir 1 minute until smooth.
4
Saute
Add garlic and shallot to the skillet over medium heat 1 to 2 minutes until translucent and aromatic.
5
Braise
Add catfish chunks and sliced chili over medium-low heat 8 to 10 minutes, spooning sauce over, until fish is opaque.
6
Rest
Remove from heat and let catfish sit in sauce 10 minutes to firm up and absorb flavor.
7
Plate
Spoon catfish and sauce over steamed rice and scatter scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g catfish fillet
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp sugar
- 2 tbsp2 tbsp vegetable oil
- 4 cloves4 cloves garlic
- 22 shallot
- 22 fresh red chili
- 1/2 tsp1/2 tsp black pepper
- 22 scallion
- 1 1/2 cup300g steamed white rice, to serve
- 1/2 cup120ml coconut water or plain water
