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Vietnamese Caramelized Fish

Equipment

  • Clay pot that is large enough to fit the fish in a single layer (see notes)
  • fish spatula

Ingredients

  • 1.5 lb catfish
  • 4 cloves garlic
  • 2 red shallots
  • 4 Thai chilis
  • 2 tbsp fish sauce
  • 1 tsp dark soy sauce
  • 1 1/2 tbsp palm sugar
  • 1 tsp chicken bouillon powder
  • 1 tsp fresh ground black pepper
  • 6 tbsp cooking oil
  • 3 tbsp palm sugar
  • 1 cup coconut water
  • spring onions

Instructions

Mise en Place (for the marinade)

  • Slice 1.5 lb fish into 1 1/2 – 2-inch steaks.
  • Rub the fish steaks with salt, then rinse and pat dry.
  • Set the fish aside on a wire rack to dry.
  • Peel and finely chop 2 cloves of garlic and place in a medium bowl
  • Peel and finely chop 1 red shallot and add to the bowl
  • Thinly slice 2 Thai chilis and add to the bowl
  • Add 2 tbsp fish sauce to the bowl
  • Add 1 tsp dark soy sauce to the bowl
  • Add 1 1/2 tbsp palm sugar to the bowl
  • Add 1 tsp chicken bouillon powder to the bowl
  • Add 1 tsp fresh ground black pepper to the bowl
  • Add 1 tsp cooking oil to the bowl
  • Stir the marinade ingredients to combine.
  • Place the fish in a resealable bag and add the marinade.
  • Toss the fish to ensure every piece is submerged in the marinade.
  • Place the fish in the fridge and marinate for 30 minutes.

Mise en Place (for the sauce)

  • 1 tsp cooking oil
  • Mince 1/3 cup of pork fat and set aside.
  • Set aside 3 tbsp palm sugar.
  • Peel and finely chop 2 cloves of garlic and place in a small bowl.
  • Peel and finely chop 1 red shallot and add to the bowl with the garlic.
  • 1 cup coconut water
  • finely chop spring onion (to garnish)

Preparation

  • Heat up a clay pot (or any pan with a wide flat surface) over medium-high heat (see note)
  • Add 1 tsp of cooking oil to the pot.
  • Pan fry the pork on until it turns golden brown (about 3-4 minutes).
  • After the pork has browned, turn off the heat and use a slotted spoon to transfer the pork to a plate lined with a paper towel.
  • Heat the clay pot on low heat
  • Add the sugar and cook undisturbed until the sugar melts (about ??? minutes).
  • Once the sugar has melted, begin stirring and continue stirring until the sauce caramelizes (about ??? minutes).
  • Add the garlic and shallots, and fry until fragrant and slightly brown (about ??? minutes).
  • Pour in the coconut water and stir to combine.
  • Increase the heat to medium-high and bring the sauce to a boil (about 2 minutes).
  • Reduce the heat to low and add the fish to the pot, reserving the marinade.
  • Simmer the fish on one side for 1 minute.
  • Flip the pieces over and simmer the fish on the second side for 1 minute.
  • Add the remaining marinade and partially cover the pot.
  • Allow the fish to braise for 1 hour.
  • Every 15 minutes, spoon the sauce over the fish to coat the top.
  • After 30 minutes, add the Thai chili to the pot.
  • When the sauce thickens and is sticky, turn off the heat.
  • Garnish with fresh ground black pepper, green onions, the crispy pork, and fried shallots.
  • Serve with white rice.

Notes

if using a Korean stone bowl, preheat the bowl before cooking.