Traditional Caramelized Catfish in Clay Pot

Prepare the catfish: Cut the catfish fillets into 2-inch (5 cm) chunks. Pat them dry with paper towels. Marinate the fish with 1 tablespoon of fish sauce and 1/2 teaspoon of black pepper for 10 minutes.

Make the caramel: In a clay pot (or heavy-bottomed pot), heat the cooking oil over medium heat. Add the granulated sugar and cook, stirring occasionally, until it melts and turns into a deep amber caramel. Be careful not to burn it.

Sauté aromatics: Quickly add the minced shallots and garlic to the caramel, stirring for about 30 seconds until fragrant. If using, add the whole bird's eye chili at this stage.

Combine and simmer: Carefully place the marinated catfish chunks into the pot. Add the remaining 2 tablespoons of fish sauce and the water (or coconut water for richer flavor). Gently stir to coat the fish.

Cook the fish: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the fish is cooked through and the sauce has thickened to a glossy consistency. Gently shake the pot occasionally to prevent sticking.

Garnish and serve: Remove from heat. Garnish generously with freshly ground black pepper and chopped green onions. Serve immediately with hot steamed jasmine rice.