Caramel-Coated Catfish

Recipe View 5 mins Prepare the Aromatics: In a small bowl, combine 1/3 cup water and fish sauce. In a separate bowl, mix together the chopped shallots, minced garlic, black pepper, and red pepper flakes. (Prep time: 5 minutes)

Recipe View 5 mins Create the Caramel: Heat 1/3 cup sugar and the remaining 1/3 cup water in a large skillet over medium heat. Stir occasionally until the sugar dissolves and turns a deep golden brown, creating a luscious caramel (approximately 4-6 minutes). Gently stir in the fish sauce mixture and bring to a simmer.

Recipe View 3 mins Infuse with Aromatics: Stir in the shallot and garlic mixture into the caramel sauce. Cook until the shallots soften and become fragrant, about 2-3 minutes.

Recipe View 10 mins Cook the Catfish: Add the catfish fillets to the skillet, ensuring they are coated in the caramel sauce. Cover the skillet and cook until the fish flakes easily with a fork, about 5 minutes per side, depending on the thickness of the fillets. Transfer the cooked catfish to a plate and cover to keep warm.

Recipe View 5 mins Reduce the Sauce: Increase the heat to high and stir in 1/2 teaspoon sugar and lime juice. Incorporate any flavorful catfish juices that have accumulated on the plate. Bring the mixture to a boil, then lower the heat and simmer until the sauce has reduced and thickened slightly, about 2-3 minutes.

Recipe View 1 mins Serve: Generously pour the reduced caramel sauce over the cooked catfish fillets. Garnish with fresh cilantro and thinly sliced green onion for a burst of freshness and color. Serve immediately with steamed rice or your favorite sides.