Cut 1200 g catfish into 4 cm portions, 180 g onion into thin wedges, chop 30 g garlic and slice 55 g spring onion. Measure 75 g sugar, 70 g fish sauce, 5 g pepper and 300 g water.

Ingredients

• 1,200 gFish, catfish, channel, farmed, raw
• 75 gSugars, granulated
• 70 gSauce, fish, ready-to-serve
• 180 gOnions, raw
• 30 gGarlic, raw
• 5 gSpices, pepper, black
• 300 gBeverages, water, tap, drinking
• 55 gOnions, spring or scallions (includes tops and bulb), raw

Method

1. Cut 1200 g catfish into 4 cm portions, 180 g onion into thin wedges, chop 30 g garlic and slice 55 g spring onion. Measure 75 g sugar, 70 g fish sauce, 5 g pepper and 300 g water.
2. In a clay or heavy pot heat 75 g sugar dry at 175 °C for 5 minutes to dark caramel. Add 300 g water, 70 g fish sauce, onion, garlic and pepper and stir for 2 minutes.
3. Lay catfish portions in one layer, cover and braise at 92 °C for 14 minutes. Turn fish once carefully after 7 minutes so it stays intact.
4. Uncover, scatter 55 g spring onion and reduce 4 minutes at 100 °C until fish is opaque and sauce glossily coats it. Serve with all juices.