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1
Preheat oven to 450u00b0F.
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2
Place clay pot or covered roasting pan into oven to preheat.
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3
Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
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4
Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
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5
In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
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6
Cover clay pot or roaster and cook at 450u00b0F for 10 minutes.
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7
Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450u00b0F for 5 minutes.
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8
Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450u00b0F for 5 minutes.
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9
Mix together remaining fish sauce, broth, water, and sugar until blended.
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10
Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450u00b0F.
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11
Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450u00b0F for 5 minutes.
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12
Remove from oven and serve fish and vegetables with hot steamed jasmine rice.
