- Main
- Fish
- Vietnamese
- Stovetop
Ingredients
For the fish
- 2 lb
catfish steaks, 1 inch thick, rinsed and patted dry
- 2 tbsp
fish sauce
- 1 tbsp
granulated sugar
For the caramel and braise
- 1/3 cup
granulated sugar
- 2 tbsp
water
- 1 cup
water, hot
- 3 tbsp
fish sauce
- 4 cloves
garlic, thinly sliced
- 1 tbsp
fresh ginger, peeled and cut into fine matchsticks
- 1 tsp
coarsely ground black pepper
- 1 tbsp
neutral oil
To serve
- 1 1/2 cups
jasmine rice (uncooked), cooked according to package
- 3
scallions, thinly sliced
black pepper, to taste
- Dairy-free
- Pescatarian
Contains fish (fish sauce).
Not checked: catfish steaks, 1 inch thick.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Start the jasmine rice so it is ready when the fish is done: rinse it until the water runs clear, then cook it on the stovetop or in a rice cooker as the package directs.
20 min
- 1 1/2 cups jasmine rice (uncooked)
- Step 2
In a wide bowl, toss the catfish steaks with 2 tbsp fish sauce and 1 tbsp sugar. Let sit at room temperature while you prepare everything else, about 20 minutes.
20 min, hands-off
- 2 lb catfish steaks, 1 inch thick
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- Step 3
Make the caramel. Put 1/3 cup sugar and 2 tbsp water in a large heavy skillet or Dutch oven over medium heat. Swirl the pan now and then (do not stir) until the sugar melts and turns the color of dark iced tea and smells toasty, 5 to 8 minutes. Watch it closely at the end — it goes from amber to burnt in seconds.
8 min
- 1/3 cup granulated sugar
- 2 tbsp water
- Step 4
Stand back and carefully pour in 1 cup hot water — it will hiss and steam hard. Add the oil, garlic, ginger, 3 tbsp fish sauce and 1 tsp black pepper. Stir over medium heat until the caramel dissolves into a smooth, dark sauce, about 2 minutes.
2 min
- 1 cup water, hot
- 3 tbsp fish sauce
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 tsp coarsely ground black pepper
- 1 tbsp neutral oil
- Step 5
Lay the fish steaks in the pan in a single layer along with any marinade. Bring to a gentle simmer, then cover and cook 10 minutes. Spoon sauce over the fish, turn each piece carefully with a spatula, and simmer covered 8 to 10 minutes more, until the fish flakes at the bone.
20 min, hands-off
- 2 lb catfish steaks, 1 inch thick
- Step 6
Uncover, raise the heat to medium-high, and let the sauce bubble down until it is glossy and syrupy and just coats the fish, 5 to 8 minutes, tilting the pan and spooning sauce over the steaks. Taste the sauce: it should be salty, sweet and peppery. Add a splash of water if it gets too thick.
8 min
- black pepper
- Step 7
Scatter the sliced scallions over the top and serve straight from the pan with the hot jasmine rice.
- 1 1/2 cups jasmine rice (uncooked)
- 3 scallions
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026