Prepare to embark on a culinary journey that will transform your dinner table with an extraordinary Vietnamese dish that's about to become your new obsession! This Caramel Simmered Catfish is not just a recipe; it's a symphony of sweet, savory, and umami flavors that will make your taste buds dance with excitement. Imagine tender catfish fillets bathed in a luxurious golden-brown caramel sauce that's both complex and incredibly simple to create - a true testament to the genius of Vietnamese home cooking.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 4 catfish fillets
- 1/2 cup sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 3 cloves garlic, minced
- 1 onion, sliced
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- Black pepper to taste
Instructions
- Begin by preparing the caramel sauce: In a heavy-bottomed pan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color, about 5-7 minutes. Be careful not to burn the sugar.
- Carefully add water to the caramelized sugar, stirring quickly to create a smooth caramel sauce. The mixture will bubble and steam, so use caution to avoid burns.
- Add fish sauce to the caramel sauce and stir to combine, creating a rich, golden-brown cooking liquid.
- In a separate large skillet, heat vegetable oil over medium heat. Add minced garlic and sliced onions, sautéing until the onions become translucent and fragrant, about 2-3 minutes.
- Gently place the catfish fillets into the skillet, then pour the caramel fish sauce mixture over the fish.
- Reduce heat to low, cover the skillet, and simmer the catfish for 15-20 minutes, occasionally spooning the sauce over the fish to ensure even cooking and flavor absorption.
- Check that the catfish is cooked through - it should be opaque and flake easily with a fork. The sauce should have reduced and become slightly thicker.
- Season with freshly ground black pepper to taste.
- Carefully transfer the catfish to a serving platter, spooning the remaining caramel sauce over the fish.
- Garnish with chopped green onions and serve hot, preferably with steamed rice to complement the rich, sweet-savory sauce.
Tips
- Sugar Caramelization is Key: Watch your sugar closely when making the caramel sauce. The difference between perfect amber and burnt sugar is just seconds!
- Use a Heavy-Bottomed Pan: This ensures even heat distribution and prevents burning during the caramel-making process.
- Safety First: When adding water to hot caramel, stand back and stir carefully to avoid hot splatters.
- Choose Fresh Catfish: Look for firm, bright-colored fillets without any strong fishy smell for the best results.
- Low and Slow is the Secret: Simmer the fish gently to keep it tender and allow the sauce to develop deep, rich flavors.
- Don't Overcook: Catfish cooks quickly. Once it's opaque and flakes easily, it's done to perfection.
- Serve Immediately: This dish is best enjoyed hot, with steamed rice to soak up the delicious caramel sauce.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 85mg
