Caramel Braised Catfish with Black Pepper
Chunks of catfish simmered in a dark, glossy caramel of fish sauce and coconut water, with plenty of cracked pepper. Lovely with plain rice.
Ingredients
- Catfish fillets600 g
- Sugar3 tbsp
- Fish sauce3 tbsp
- Shallots2 pc
- Garlic3 cloves
- Coconut water250 ml
- Black peppercorns1 tsp
- Bird's eye chilli1 pc
- Spring onions3 pc
- Jasmine rice1 1/2 cup
Method
- 01
Cut the fish into large chunks, toss with 1 tbsp fish sauce and half the coarsely cracked pepper, and leave for 10 minutes. Meanwhile rinse the rice, add 1 3/4 cups water, bring to the boil, then cover and simmer on low for 12 minutes and rest for 10 minutes.
- 02
Melt the sugar with 2 tbsp water in a heavy pan over medium heat, swirling rather than stirring, for 5-6 minutes until it turns deep amber.
- 03
Carefully add the sliced shallots and garlic, as the caramel will spit, stir for 1 minute, then pour in the coconut water and remaining fish sauce.
- 04
Lay the fish in a single layer, add the chilli and simmer uncovered for 15 minutes, turning once and basting, until the sauce is sticky and the fish flakes easily.
- 05
Finish with the rest of the pepper and the sliced spring onions and serve with the rice.
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