Noodles and Rice

Catfish with Caramel Sauce

by Stef on November 3rd, 2006

Catfish with Caramel Sauce

1 1/3 cup (approximately) sugar
2/3 cup plus 4 tablespoons fish sauce
1 1/3 cup water
1 pound catfish fillet
2 tablespoon finely chopped garlic
1 teaspoons freshly ground black pepper
1/2 cup chicken stock
2 tablespoon sliced green onion
1 cup cucumber slices

Make the caramel syrup:

Put 1 cup sugar in dry, heavy-bottomed saucepan (4 quarts or larger). Combine 2/3 cup of the fish sauce and the water in a measuring cup and set aside. Place the pan of sugar over medium heat and turn exhaust fan to its maximum setting. When sugar begins to melt around the edges, swirl the pan (do not stir) so it melts evenly. Cook until the syrup darkens to a deep mahogany shade, then remove from the heat. Carefully pour in the fish sauce mixture. The caramel will very likely seize into a solid mass; don’t worry. Return the pan to the heat and bring back to a boil, swirling the pan, until the caramel is totally dissolved and the syrup is the color of strong coffee. Let cool, then transfer to a small jar and cover tightly.

Cut the fish into 8 pieces and place them in a bowl. Add 1/2 cup of the caramel syrup, the garlic and the pepper, and 2 teaspoons sugar. Marinate 30 minutes to overnight.

Combine 2 tablespoons sugar and 2 tablespoons of stock or water in a large skillet. Cook over high heat, swirling the pan, until sugar caramelizes. Add fish and its marinade, the remaining stock, and the remaining fish sauce and cook over medium-high heat, turning the fish to coat it with the sauce reduces. When the fish is fully cooked and beginning to break apart, sprinkle in 2 tablespoons sugar and cook until sauce becomes thick and glossy. Stir in green onion and divide fish and sauce among individual bowls or serve in one bowl family-style. Serve with rice and cucumber slices to dip in the sauce.

The original recipe is garnished with slices of jalapeño chile at serving time. There’s also a note about the caramel and taking care when making it. As long as you pour in the fish sauce mixture slowly and use a saucepan that’s tall enough, you shouldn’t have a problem making the sauce. I also doubled the recipe to feed our family of 6, so if you need a smaller amount just halve the recipe and you’ll be back to the original proportions. Also note that there will be caramel syrup left over (I still have a bowl left from this recipe, which I’ll use tomorrow with some tofu and beans); the dish is very tasty and salty enough because of the fish sauce so I’d say if you don’t want a lot of sauce, you can successfully quarter the amounts to make the sauce and still have enough to cook in and coat the fish.

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POSTED IN: Sauces and Dips, Seafood Dishes : Asian, Vietnamese