Cá Kho Tộ Caramel-Braised Catfish Fillets

Ingredients

• 1¼ lb Catfish Fillets, cut into thick chunks
• 3 tbsp sugar
• 3 tbsp fish sauce
• 1 shallot, sliced
• 3 cloves garlic, sliced
• 1-inch piece ginger, julienned
• 1 tbsp neutral oil
• ½ tsp black pepper, coarsely ground
• 2 scallions, cut into batons
• 1 red chile, sliced
• Steamed jasmine rice, for serving

Method

1. Make the caramel first: melt the sugar with 1 tablespoon water in a claypot or heavy saucepan over medium heat, swirling (not stirring) until it turns the color of dark tea. Pull it just past amber — that faint bitterness is the dish.
2. Off heat, carefully add the fish sauce and ¼ cup water; it will sputter and seize. Return to low heat and stir until smooth.
3. In a small pan, warm the oil and soften the shallot, garlic, and ginger 2 minutes, then scrape into the caramel.
4. Nestle in the Catfish Fillets, spoon sauce over the top, and simmer gently, uncovered, 25–30 minutes, basting occasionally, until the sauce is glossy and clings like lacquer.
5. Shower with black pepper, scallions, and chile. Serve straight from the pot over rice — the sauce is the prize.