Vietnamese Crispy Fish Recipes

CARAMEL COATED CATFISH

Caramel Coated Catfish image

Catfish cooked Vietnamese style, coated in a caramel fish sauce.

Provided by Everett

Categories World Cuisine Recipes Asian Vietnamese

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

⅓ cup water
2 tablespoons fish sauce
2 shallots, chopped
4 cloves garlic, minced
1 ½ teaspoons ground black pepper
¼ teaspoon red pepper flakes
⅓ cup water
⅓ cup white sugar
2 pounds catfish fillets
½ teaspoon white sugar
1 tablespoon fresh lime juice
1 green onion, thinly sliced
½ cup chopped cilantro

Steps:

Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g

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