Vietnamese Caramelized Fish in Clay Pot

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A soul-warming Vietnamese classic, catfish is gently seared then braised low and slow in a clay pot with a glossy caramel-fish sauce, fragrant garlic, fiery chilies, and a splash of coconut water. The fish emerges silky and smoky, cloaked in a sweet-savory glaze that begs to be spooned over steaming jasmine rice.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 12 gSugar
• 28 gProtein
• 1480 mgSodium
• 660 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the fish

• 1.5 lb catfish fillets, cut into 2-inch chunks
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil, divided

For the caramel

• 3 tbsp granulated sugar
• 2 tbsp water

For the braising sauce

• 1 cup coconut water
• 3 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 5 cloves garlic, finely minced
• 2 medium shallots, thinly sliced
• 2 Thai red chilies, thinly sliced

For garnish and serving

• 3 green onions, thinly sliced
• 1 tsp cracked black pepper
• Steamed jasmine rice, to serve

Directions

1. Pat the catfish pieces dry with paper towels, season all over with black pepper, and set aside while you make the caramel.
2. Heat the sugar and water in a small dry saucepan over medium heat. Without stirring, let the sugar dissolve and gradually darken until it reaches a deep amber color, 5 to 7 minutes. Remove from heat immediately.
3. Warm 1 tablespoon of oil in a clay pot or heavy Dutch oven over medium-high heat. Sear the catfish pieces for 90 seconds per side until lightly golden, then transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the pot and sauté the garlic and shallots until soft and fragrant, about 1 minute.
5. Carefully swirl the hot caramel into the pot (it will hiss and spatter), then stir in the fish sauce, light soy sauce, dark soy sauce, and coconut water, scraping up any browned bits from the bottom.
6. Nestle the seared fish back into the pot, scatter the sliced chilies over the top, and bring the liquid to a gentle simmer.
7. Cover and braise over low heat for 25 to 30 minutes, allowing the sauce to reduce and the flavors to meld.
8. Uncover and simmer for another 8 to 10 minutes, until the sauce has thickened into a glossy, dark mahogany glaze that coats the back of a spoon.
9. Sprinkle with green onions and a final crack of black pepper, then bring the sizzling clay pot straight to the table and serve with plenty of steamed jasmine rice.
10. Use a heavy clay pot (noi dat) or enameled cast iron Dutch oven for the most authentic heat retention and smoky depth.
11. Watch the caramel like a hawk once it starts coloring; it can swing from perfect amber to acridly burnt in under 30 seconds.
12. Catfish is traditional, but basa, snakehead, or another firm-fleshed white fish all work beautifully.
13. For a richer sauce, replace 1/4 cup of the coconut water with unsweetened coconut cream.
14. Leftovers taste even better the next day; gently reheat with a splash of water to loosen the glaze.

Cook’s Notes

• Use a heavy clay pot or enameled cast iron Dutch oven for the most authentic heat retention and smoky depth.
• Watch the caramel like a hawk once it starts coloring; it can swing from perfect amber to acridly burnt in under 30 seconds.
• Catfish is traditional, but basa, snakehead, or another firm-fleshed white fish all work beautifully.
• For a richer sauce, replace 1/4 cup of the coconut water with unsweetened coconut cream.
• Leftovers taste even better the next day; gently reheat with a splash of water to loosen the glaze.

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