Ca Kho To (Caramelized Catfish)

Step 1

Pat the catfish fillets dry with paper towels, pressing gently to remove surface moisture—this helps them brown better.

Step 2

Mince the 4 garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

Place the 12-inch skillet over medium-high heat, add 2 tablespoons of oil, and heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Lay the catfish fillets skin-side down in the hot oil and cook without moving them for 3 minutes, until the bottoms are light golden brown.

Step 5

Flip each fillet carefully with a fish spatula and cook the other side for 2 minutes until light golden.

Step 6

Push the fillets to the sides of the skillet, creating an empty center space about 3 inches across.

Step 7

Pour 2 tablespoons of sugar into the center space and stir it constantly with a wooden spoon for 45 seconds until it turns the color of honey and smells caramel-like.

Step 8

Add the minced garlic to the caramel, stir for 15 seconds until fragrant, then immediately pour in 3 tablespoons of fish sauce and 0.5 cup of water.

Step 9

Nestle the halved chili into the liquid, then cover the skillet with a lid and reduce heat to medium-low.

Step 10

Simmer covered for 8 minutes, then remove the lid and cook uncovered for 2 more minutes until the sauce reduces to a glossy coating that clings to the fish.

Step 11

Turn off the heat and let the skillet rest for 2 minutes so the fish firms up slightly.

Step 12

Transfer each catfish fillet to a plate with tongs, then spoon the caramel sauce and garlic over the top.