Clay Pot-Style Catfish in Caramel Sauce


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. Slideshow: Fast Fish RecipesRecipe from Food & Wine America's Greatest New Cooks 

Clay Pot–Style Catfish in Caramel Sauce
Photo: © Christina Holmes
Total Time:
45 mins
4 to 6


  • 2 tablespoons vegetable oil, plus more for frying

  • Two 1-inch pieces of peeled fresh ginger—1 cut into thin matchsticks, 1 cut into 8 thin rounds

  • 2 tablespoons granulated sugar

  • 1 1/2 tablespoons Asian fish sauce

  • 1 tablespoon palm sugar or light brown sugar

  • 1/2 teaspoon freshly ground black pepper

  • 1 cup plain unsweetened coconut water

  • 6 large shallots, thinly sliced

  • 2 Thai chiles, halved lengthwise

  • 2 garlic cloves, minced

  • 3 scallions, white and light green parts only, cut into 2-inch pieces

  • Four 8-ounce skinless catfish fillets, halved crosswise

  • Chopped cilantro, for garnish

  • 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

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