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Clay Pot–Style Catfish in Caramel Sauce
© Christina Holmes

Clay Pot-Style Catfish in Caramel Sauce

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 to 6
  • FAST

At the Spice Table, Bryant Ng simmers traditional bone-in catfish steaks in a sweet-savory caramel sauce. The simpler version here calls for easier-to-find catfish fillets, which are just as delicious.

  1. 2 tablespoons vegetable oil, plus more for frying
  2. Two 1-inch pieces of peeled fresh ginger—1 cut into thin matchsticks, 1 cut into 8 thin rounds
  3. 2 tablespoons granulated sugar
  4. 1 1/2 tablespoons Asian fish sauce
  5. 1 tablespoon palm sugar or light brown sugar
  6. 1/2 teaspoon freshly ground black pepper
  7. 1 cup plain unsweetened coconut water
  8. 6 large shallots, thinly sliced
  9. 2 Thai chiles, halved lengthwise
  10. 2 garlic cloves, minced
  11. 3 scallions, white and light green parts only, cut into 2-inch pieces
  12. Four 8-ounce skinless catfish fillets, halved crosswise
  13. Chopped cilantro, for garnish
  14. Steamed rice, for serving
  1. In a small skillet, heat 1/4 inch of oil until shimmering. Add the ginger matchsticks and fry over moderate heat, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fried ginger to paper towels to drain.
  2. In a small saucepan, combine the granulated sugar with 1 tablespoon of water. Cook over moderate heat until a deep amber caramel forms, 3 to 4 minutes. Whisk in another 2 tablespoons of water and cook over low heat until the caramel is dissolved, 1 minute. Add the fish sauce, palm sugar, black pepper and 3/4 cup of the coconut water and simmer over moderate heat until the caramel sauce is reduced to 1/2 cup, 3 to 5 minutes.
  3. In a large enameled cast-iron casserole, heat the 2 tablespoons of oil until shimmering. Add the ginger rounds, shallots, chiles and garlic and stir-fry over moderately high heat until the shallots are golden, about 3 minutes. Add the caramel sauce and scallions and simmer until the sauce is reduced by half, 3 to 5 minutes. Nestle the catfish fillets in the sauce and cook over moderately high heat, turning once, until caramelized and cooked through, about 6 minutes. Using a spatula, transfer the catfish fillets to a serving platter.
  4. Add the remaining 1/4 cup of coconut water to the casserole and cook over low heat, scraping up any browned bits from the bottom, until the sauce is hot, about 3 minutes. Spoon the caramel sauce over the catfish. Scatter the fried ginger matchsticks and cilantro over the fish and serve with steamed rice.

Suggested Pairing

Lightly sweet German Riesling