Step by step

Method

4 steps

1. 1

   Cut 1–1¼ pounds firm fish (catfish steaks, salmon, or cod chunks) into large pieces; pat dry. Thinly slice 2 shallots, mince 3 garlic cloves, and slice 1 chili. Have 2 tablespoons sugar ready for caramel.

2. 2

   In a clay pot, small Dutch oven, or heavy saucepan over medium, melt the sugar 3–5 minutes, swirling until it turns deep amber and smells like toasted candy — pull before it goes black. Carefully add 1 tablespoon oil and the shallots; stir 20–30 seconds (mixture may seize; keep moving). Add garlic and chili.

3. 3

   Nestle fish in. Pour around: 2½–3 tablespoons fish sauce, ½ cup coconut water or plain water, and ½ teaspoon black pepper. Spoon liquid over the fish. Bring to a simmer, cover, and cook medium-low 8–12 minutes until the fish flakes and the sauce is mahogany and glossy. Flip once if pieces are thick.

4. 4

   Uncover 1–2 minutes to thicken if needed. Finish with green onion. Serve with lots of rice. Sauce should cling to tender fish — salty-sweet caramel, peppery heat — not a watery pale braise.