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1
To cut each fillet into equal-sized pieces that will cook evenly, first cut off a 2 1/2-inch piece from the thin, flat end of the fillet.
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2
Then halve the fillet lengthwise and cut the halves into 2- to 2 1/2-inch-long pieces.
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3
Set aside near the stove.
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4
Turn the oven on to warm (175 to 200F).
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5
Pour in enough oil to film the bottom (6 to 7 tablespoons) of a 12-inch nonstick skillet and heat over medium heat.
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6
When the oil is hot, add half of the fish, laying the pieces flat in the skillet.
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7
The fish shrinks during frying, so you can crowd it a bit.
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8
Fry the fish, undisturbed, for 12 minutes, or until the bottom edges are deeply golden.
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9
Using chopsticks or a spatula, turn each piece over; expect some sputtering and splattering.
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10
The cooked side should be orange-yellow and very crispy; tap it to check.
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11
Fry the second side for about 7 minutes, or until deeply golden and crispy.
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12
If the pan gets too hot and the fish starts to burn rather than brown, lower the heat slightly.
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13
Transfer the fish to a paper towellined plate and slip it into the oven to keep warm.
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14
Repeat with the remaining pieces, adding more oil if needed.
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15
When all the fish is fried, lower the heat to medium-low.
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16
There should be a generous 2 tablespoons oil remaining in the pan; add or discard oil as necessary.
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17
Add the onion and ginger and saute gently for 15 to 20 minutes, or until they have collapsed to about one-third of their original volume.
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18
If the pan ever seems dry, splash in some water or add extra oil.
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19
Add the fish sauce mixture, stir to incorporate, and raise the heat to medium-high.
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20
When the mixture begins to bubble, turn off the heat.
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21
Let sit for a few minutes.
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22
The liquid will thicken into a light sauce.
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23
Make a bed of the onion and ginger on a platter, reserving a bit of the sauce.
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24
Arrange the catfish on top and drizzle on the reserved sauce.
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25
Garnish with the cilantro and serve.
