vietnamese

Caramelized Catfish Clay Pot Style with Rice

This braised dish pairs catfish fillet with jasmine rice, fish sauce and granulated sugar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

76 g Carbohydrates

5 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g catfish fillet (cut into 2-3 pieces) 200 kcal
70g jasmine rice (uncooked) 255 kcal
18g fish sauce 6 kcal
14g granulated sugar 54 kcal
120g coconut water (unsweetened) 144 kcal
12g garlic (minced) 18 kcal
5g red chili (sliced) 2 kcal
15g scallions (sliced) 5 kcal
1g black pepper 3 kcal

Cooking instructions

catfish fillet (cut into 2-3 pieces)fish saucegarlic (minced)black pepper
Pat catfish dry. In a small bowl, mix fish sauce, black pepper, and half the minced garlic.
granulated sugarcoconut water (unsweetened)
Heat a small saucepan or clay pot over medium. Add sugar and 1 tbsp water; cook until amber caramel forms.
catfish fillet (cut into 2-3 pieces)garlic (minced)red chili (sliced)
Carefully add the remaining garlic and chili, then add catfish and turn to coat in caramel.
fish saucecoconut water (unsweetened)
Pour in coconut water and the fish sauce mixture. Simmer gently 10-12 minutes, turning once, until the sauce reduces and fish flakes easily.
jasmine rice (uncooked)fish sauce
Cook jasmine rice while the fish braises.
catfish fillet (cut into 2-3 pieces)jasmine rice (uncooked)fish saucescallions (sliced)
Finish with sliced scallions and serve the caramelized catfish over rice with extra sauce spooned on top.