vietnamese

Caramelized Catfish Clay Pot Style with Rice

Name: Caramelized Catfish Clay Pot Style with Rice
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 239 g catfish fillet (cut into 2-3 pieces); 84 g jasmine rice (uncooked); 22 g fish sauce; 17 g granulated sugar; 144 g coconut water (unsweetened); 14 g garlic (minced); 6 g red chili (sliced); 18 g scallions (sliced); 1 g black pepper

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

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Estimated macros per portion

56 g Protein

92 g Carbohydrates

6 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

239g catfish fillet (cut into 2-3 pieces) 239 kcal
84g jasmine rice (uncooked) 307 kcal
22g fish sauce 8 kcal
17g granulated sugar 66 kcal
144g coconut water (unsweetened) 0 kcal
14g garlic (minced) 21 kcal
6g red chili (sliced) 2 kcal
18g scallions (sliced) 6 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.