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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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
Directions
Step 1
Cut the catfish fillets into large pieces (around 2 inches wide) and pat them dry with a paper towel. Set aside.
Step 2
Heat a clay pot (or a heavy-bottomed pan if unavailable) over medium heat and add cooking oil.
Step 3
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.
Step 4
Immediately add the minced shallots and garlic to the pot, stirring quickly to combine with the caramel.
Step 5
Place the catfish pieces into the pot in a single layer. Allow them to sear slightly for about 1-2 minutes on each side.
Step 6
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.
Step 7
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.
Step 8
Once the sauce has thickened to a rich consistency, remove the pot from the heat and garnish with chopped spring onions and cilantro.
Step 9
Serve the clay pot catfish hot with steamed rice on the side.
Nutrition Facts
| Serving size | (1419.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1748.6 |
| Total Fat 44.3g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 350mg | 0% |
| Sodium 3354.5mg | 0% |
| Total Carbohydrate 216.6g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 28.7g | |
| Protein 114.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 193.2mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2121.2mg | 0% |
Source of Calories