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Vietnamese Caramelized Fish (Cá Kho)

Serves 3-4

Ingredients

Fish Marinade
2 lbs catfish (1-inch steaks)
3 tablespoons fish sauce
2 teaspoons sugar

Braising liquid
1 tablespoon sugar
2 tablespoon vegetable oil
2 tablespoons finely diced shallots
1 tablespoon finely diced fresh garlic
⅓ cup Coco Rico coconut soda (or coconut water/juice or simply water)
1 green onion (sliced thinly)
Sprinkle ground black pepper (about ⅛ teaspoon)
Red chilies

Instructions

Marinate catfish steaks with fish sauce and sugar for 30 minutes.

In a skillet that’s large enough to place catfish in a single layer, heat vegetable oil on medium-high. Sprinkle sugar evenly onto the oil and heat until the sugar melts and caramelizes to an amber color. Sugar burns quickly so watch carefully.

Add shallots and garlic. Saute until fragrant (about 10 seconds).

Add marinated catfish and all its marinade liquid to the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce. Color will darken while cooking.

Add coconut soda and gently braise for 10 minutes, covered with a lid, on a low simmer. After 10 minutes, uncover and gently flip catfish steaks so that the other side can absorb the color and flavor at the bottom. Simmer on low and cook uncovered for another 10 minutes.

Top with a sprinkle of freshly ground black pepper, green onions, and chili peppers.

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