This was a different fish dish for Fridays. I looked up more
recipes and this is a Vietnamese specialty. There are many versions. This was
very tasty – sweet, salty and a bit sour and spicy. Mmmm!
I also researched making caramel. The original recipe called
for cooking equal amounts of water and sugar until golden brown. All that
happened was it took forever for the water to boil away and I was left with
hard lumpy sugar in the pan. Just start with melting the sugar to a golden
brown.
Be sure to have all ingredients ready. When the sugar gets
to the right point, you will need to act quickly.
Serves 4 - 6
1/3 cup water
2 Tbsp fish sauce
¼ tsp granulated onion
2 Tbsp chopped garlic
1/4 tsp ground black pepper
1/3 cup sugar
1 lb. catfish nuggets, trimmed to large chunks
1 tsp sugar
1 Tbsp lime juice
Dash Sriracha sauce to taste
Mix 1/3 cup of water with the fish sauce, granulated onion, garlic,
and black pepper in a small bowl and set aside.
Heat 1/3 cup of sugar in a large heavy skillet over medium
heat, stirring occasionally, until sugar turns deep golden brown.
Gently stir in the fish sauce mixture and bring to a boil.
Add the catfish. Cover, and cook the catfish stirring
occasionally, until the fish flakes easily with a fork - about 5 minutes.
Scoop the catfish to a plate, cover, and set aside. Increase
heat to high and stir in another teaspoon of sugar and the lime juice. Bring to
a boil and simmer until the sauce has reduced.
Return catfish to the pan and toss to coat with sauce.
Serve over rice or noodles. I served this over stir fried
rice noodles and vegetables.