Back to 4 servings Fish 2 lb firm white fish steaks or fillets, such as catfish, cut about 1 inch thick, bones are fine in steaks; choose a meaty fish kosher salt, for salting the fish Marinade & sauce 3 tbsp fish sauce, use a brand with few ingredients 1 tbsp brown sugar, palm sugar preferred 1 tsp chicken bouillon powder 1 tsp black pepper, freshly ground 1 tbsp neutral oil 4 cloves garlic, finely minced, divided 2 shallots, finely minced, divided Caramel 0.5 cup coconut water, or water 3 tbsp sugar, for the caramel 2 tbsp neutral oil, for the caramel Garnish 1 Thai chile, optional, sliced 2 scallions, chopped, white and green parts separated cilantro, chopped, for garnish
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1 Step 1: Generously salt the fish, rinse it under cold water, and pat dry. Set aside.2 Step 2: Mix the marinade: combine 1 tablespoon fish sauce, the brown sugar, bouillon powder, black pepper, neutral oil, and half the garlic and shallot. Coat the fish and marinate for at least 20 minutes.3 Step 3: Set a clay pot or wide, heavy pan over low heat. Add the 3 tablespoons sugar and 2 tablespoons oil and let them melt into a deep amber caramel, about 3 to 4 minutes. Watch closely so it does not burn; if it darkens too fast, lower the heat.4 Step 4: Stir in the remaining garlic and shallot and cook for about 20 seconds until fragrant. Pour in the coconut water and raise the heat to high.5 Step 5: Slide the fish into the pot in a single layer and simmer for 30 seconds. Gently flip it, then spoon the remaining marinade and the remaining 2 tablespoons fish sauce over the top.6 Step 6: Reduce the heat to medium-low, partly cover, and braise for about 45 minutes, spooning the sauce over the fish every 10 to 15 minutes. Turn the fish carefully with a spatula, as it becomes very tender. Add the sliced chile now if you want more heat.7 Step 7: Cook until the fish is opaque and flakes easily and the sauce is glossy, slightly thick and sticky. The fish is done when it flakes at the thickest part with no translucent flesh remaining, about 145°F (63°C).8 Step 8: Garnish with the scallion greens and cilantro and serve hot with steamed rice.getsaucepan.com/r/2aeaba36-c7bb-56be-9331-f4535039db2e
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