Caramelized Catfish (Ca Kho)

INGREDIENTS

Fish

• 3 lbs catfish (slice into 1-½ inch thick steaks)
• 4 tablespoons fish sauce
• 1 tablespoon granulated sugar

Caramel Sauce

• 2 tablespoons vegetable oil
• 1 tablespoon granulated sugar

Braising Liquids

• 1 shallot (minced)
• 3 garlic cloves (minced)
• ½ can Coco Rico coconut soda (6 oz)
• 1 green onion (slice thinly)
• ¼ teaspoon ground black pepper

INSTRUCTIONS

1. Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
2. In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
3. Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
4. Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
5. Top with green onions and black pepper when ready to serve.