Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 30 ml 15 ml 2 cloves

  3. 45 ml 350 g 4 1/4 teaspoon 1 sprig

  4. Sugar

  5. Sesame or vegetable oil

  6. Garlic, crushed

  7. Nuoc mam

  8. Catfish fillets, cut diagonally into 2 or 3 pieces

  9. Spring onions (scallions), cut into bite-size pieces

  10. Ground black pepper

  11. Fresh coriander (cilantro) leaves, chopped, for garnishing

Instructions Jump to Ingredients ↑

  1. Tip the sugar into a clay pot or heavypan. Add 15 ml water to wet it. Heat the sugar until it begins to brown,then add the oil and garlic.

  2. Stir the nuoc mam into the caramel mixture and add 120 ml boiling water,then toss in the catfish pieces, making sure they are well coated withthe sauce.

  3. Cover the pot, reduce the heat and simmerfor about 5 minutes.

  4. Remove the lid, season with black pepperand gently stir in the spring onions.

  5. Simmer for a further 3-4 minutes tothicken the sauce.

  6. Garnish with fresh coriander leaves.

  7. Serve immediately straight from the pot.


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