600 g (4 pcs) catfish steaks
1 tbsp minced garlic
3 tbsp sugar
4 tbsp fish sauce
2 tbsp vegetable oil
1/2 tsp pepper
1 tbsp minced shallot
1 tbsp ginger, cut Julienne
1 stalk spring onion chopped
2 red hot chilli peppers
½ cup (120 ml) coconut water or water
Pat the fish steaks dry and place in a saucepan or a claypot.
In a separate small pan on medium heat, add the vegetable oil and sprinkle 2 tbsp sugar over the base.
Gently swirl the pan, do not stir. When the sugar is melted and turns into caramel colour, add minced garlic and 1 tbsp minced shallot and fry until fragrant. Quickly pour this mixture over the fish.
In a bowl, dissolve 1 tbsp sugar in 4 tbsp fish sauce. Pour this sauce over the fish. Add 1/2 tsp pepper. Let the fish marinate for at least 30 minutes (preferably 1-2 hours)
You may replace catfish steaks with salmon
Over high heat, bring the marinated fish to a boil. If the fish produce too little liquid, you can add 1/2 cup coconut water or hot water.
Occasionally swirl the saucepan to coat the fish evenly with the caramel sauce.
Add ginger strips and hot pepper if you like spicy, then turn the heat to low and simmer for 20 mins.
Gently turn the fish over and continue to simmer on low heat for another 20 minutes until the sauce thickens, the fish becomes firm and has nice caramel colour.
Garnish with chopped spring onion and freshly cracked pepper.
Serve with hot steamed rice.