Total Time
35mins
Prep 20 mins
Cook 15 mins

Delicious catfish in tangy sauce. Serve with warm baguette or rice. Source: Mai Pham, San Francisco Chronicle

Ingredients Nutrition

Directions

  1. Place the sugar in a 1-quart clay pot and add just enough water to barely wet it. Place over moderate heat until the sugar starts to brown, about 3 to 5 minutes.
  2. Stir once, then add the oil and garlic.
  3. Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces.
  4. Turn the pieces so they're evenly coated with the sauce.
  5. Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done.
  6. Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly.
  7. Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot.
  8. You do not need to use aclaypot, and iron pot will work too.

Reviews

(1)
Most Helpful

This dish was very quick, used what I had on hand, and the family loved it. It's nice to have catfish in a way other than fried and the sauce is both sweet and savory. I was wary of the aroma, due to the fish sauce, but don't worry: it tastes excellent. I served it with brown rice. One misfortune is that the recipe didn't mention when to put the fresh ginger in. I put it in with the garlic and all was well.

lawrences209 January 09, 2008

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