Prep 20 mins
Cook 15 mins
Delicious catfish in tangy sauce. Serve with warm baguette or rice. Source: Mai Pham, San Francisco Chronicle
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1 tablespoon chopped gingerroot
- 1⁄2 cup boiling water
- 3 tablespoons fish sauce
- 2⁄3 lb fresh catfish fillet, cut in halves or thirds
- 1 green onion, trimmed and cut into 1-inch lengths
- 4 sprigs fresh cilantro, cut into 1-inch lengths
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon chili flakes
- 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.
- Stir once, then add the oil and garlic.
- Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces.
- Turn the pieces so they're evenly coated with the sauce.
- Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done.
- Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly.
- Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot.
- You do not need to use aclaypot, and iron pot will work too.
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.