Clay Pot Catfish
Indulge in the bold and savory flavors of Clay Pot Catfish, a traditional Vietnamese dish that transforms simple ingredients into a show-stopping meal. This recipe features tender catfish fillets simmered in a fragrant caramel sauce made with fish sauce, soy sauce, and a hint of garlic and shallots. Cooked to perfection in a clay pot—or a heavy-bottomed pan for convenience—the dish develops deep, rich flavors and a glossy, sticky sauce that clings to each bite. A sprinkle of spring onions, fresh cilantro, and optional red chili adds vibrant color and a touch of heat, while steamed white rice serves as the perfect complement to soak up the luscious sauce. With only 40 minutes from prep to plate, this recipe is a must-try for lovers of authentic, home-style Vietnamese cuisine.
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Recipe Information
Ingredients
- 500 grams catfish fillets
- 2 tablespoons cooking oil
- 2 tablespoons granulated sugar
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 120 milliliters water
- 0.5 teaspoon ground black pepper
- 1 piece red chili, sliced (optional)
- 2 stalks spring onions, chopped
- 2 tablespoons cilantro, for garnish
- 4 servings steamed rice, for serving
Instructions
Cut the catfish fillets into large pieces (around 2 inches wide) and pat them dry with a paper towel. Set aside.
Heat a clay pot (or a heavy-bottomed pan if unavailable) over medium heat and add cooking oil.
Add the sugar to the clay pot and gently stir until it melts and turns into a golden caramel color. Be careful not to let it burn.
Immediately add the minced shallots and garlic to the pot, stirring quickly to combine with the caramel.
Place the catfish pieces into the pot in a single layer. Allow them to sear slightly for about 1-2 minutes on each side.
Pour the fish sauce, soy sauce, and water into the pot. Add ground black pepper and sliced chili (if using). Gently shake the pot to evenly distribute the liquid.
Lower the heat to medium-low, cover, and let the catfish simmer for 15-20 minutes. Occasionally spoon the sauce over the fish to ensure even flavoring.
Once the sauce has thickened to a rich consistency, remove the pot from the heat and garnish with chopped spring onions and cilantro.
Serve the clay pot catfish hot with steamed rice on the side.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 28.7 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2121 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
