Clay Pot-Style Catfish in Caramel Sauce

1. 1

   In a small skillet, heat 1/4 inch of oil until shimmering.

2. 2

   Add the ginger matchsticks and fry over moderate heat, stirring, until browned and crisp, about 2 minutes.

3. 3

   Using a slotted spoon, transfer the fried ginger to paper towels to drain.

4. 4

   In a small saucepan, combine the granulated sugar with 1 tablespoon of water.

5. 5

   Cook over moderate heat until a deep amber caramel forms, 3 to 4 minutes.

6. 6

   Whisk in another 2 tablespoons of water and cook over low heat until the caramel is dissolved, 1 minute.

7. 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.

8. 8

   In a large enameled cast-iron casserole, heat the 2 tablespoons of oil until shimmering.

9. 9

   Add the ginger rounds, shallots, chiles and garlic and stir-fry over moderately high heat until the shallots are golden, about 3 minutes.

10. 10

    Add the caramel sauce and scallions and simmer until the sauce is reduced by half, 3 to 5 minutes.

11. 11

    Nestle the catfish fillets in the sauce and cook over moderately high heat, turning once, until caramelized and cooked through, about 6 minutes.

12. 12

    Using a spatula, transfer the catfish fillets to a serving platter.

13. 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.

14. 14

    Spoon the caramel sauce over the catfish.

15. 15

    Scatter the fried ginger matchsticks and cilantro over the fish and serve with steamed rice.

* Per serving · 4 servings · Values may vary.