In a bowl, combine the catfish fillets with 30ml fish sauce, 15g granulated sugar, half of the minced garlic, and 1/4 tsp black pepper. Let marinate for at least 15 minutes.
In a clay pot or heavy-bottomed saucepan, heat 2 tbsp cooking oil over medium-low heat. Add 20g granulated sugar and cook, stirring occasionally, until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
Add sliced shallots, remaining minced garlic, and sliced bird's eye chilies to the caramel. Sauté for 1-2 minutes until fragrant.
Carefully place the marinated fish fillets into the clay pot. Add the remaining 30ml fish sauce, 15g granulated sugar, and 120ml water (or coconut water). Bring to a gentle simmer, then reduce heat to low, cover, and braise for 20-25 minutes, or until the fish is cooked through and the sauce has thickened slightly.
Uncover the pot, gently stir, and taste to adjust seasoning if needed. Garnish with the white and green parts of the sliced green onions and the remaining 1/4 tsp black pepper. Serve hot with steamed rice.
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