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1
In a small skillet, heat 1/4 inch of oil until shimmering.
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2
Add the ginger matchsticks and fry over moderate heat, stirring, until browned and crisp, about 2 minutes.
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3
Using a slotted spoon, transfer the fried ginger to paper towels to drain.
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4
In a small saucepan, combine the granulated sugar with 1 tablespoon of water.
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5
Cook over moderate heat until a deep amber caramel forms, 3 to 4 minutes.
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6
Whisk in another 2 tablespoons of water and cook over low heat until the caramel is dissolved, 1 minute.
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7
Add the fish sauce, palm sugar, black pepper and 3/4 cup of the coconut water and simmer over moderate heat until the caramel sauce is reduced to 1/2 cup, 3 to 5 minutes.
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8
In a large enameled cast-iron casserole, heat the 2 tablespoons of oil until shimmering.
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9
Add the ginger rounds, shallots, chiles and garlic and stir-fry over moderately high heat until the shallots are golden, about 3 minutes.
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10
Add the caramel sauce and scallions and simmer until the sauce is reduced by half, 3 to 5 minutes.
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11
Nestle the catfish fillets in the sauce and cook over moderately high heat, turning once, until caramelized and cooked through, about 6 minutes.
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12
Using a spatula, transfer the catfish fillets to a serving platter.
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13
Add the remaining 1/4 cup of coconut water to the casserole and cook over low heat, scraping up any browned bits from the bottom, until the sauce is hot, about 3 minutes.
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14
Spoon the caramel sauce over the catfish.
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15
Scatter the fried ginger matchsticks and cilantro over the fish and serve with steamed rice.
