- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 shallots, chopped
- 1 pound fresh catfish fillet, cut in thirds
- 4 tablespoons caramel sauce
- 3 tablespoons fish sauce
- 3 tablespoons unsalted chicken stock or water
- 2 green onions, thinly sliced
- 1/2 teaspoon ground black pepper
- Heat the vegetable oil in a claypot or medium fry pan over moderate heat. Add the garlic and shallots. Stir until fragrant, about 2 to 3 minutes, and add the catfish pieces. Cook until they turn almost white, about 2 minutes. Add the caramel sauce and gently stir for 1 more minute until the fish absorbs the sauce. Add the fish sauce and chicken stock and reduce heat. Simmer uncovered until the sauce has slightly caramelized, 12 to 15 minutes. Remove from heat and serve right out of claypot. Garnish with green onions and black pepper.