INGREDIENTS:24 U.S. Farm-Raised Catfish fillets (6 lbs.)
as needed, salt and ground black pepper
1 ½ cups vegetable oil, divided
1 ½ cups shallots,divided, minced
½ cup garlic, divided, minced
½ cup caramel sauce, divided
1 ½ cups fish sauce, divided
½ cup sugar, divided
3 qts. chicken stock, divided
1 ½ cups scallion, chopped
1 ½ cups cilantro, chopped
3 qts. steamed jasmine rice DIRECTIONS:Season catfish fillets and set aside.
In individual clay pots, heat 1 Tbsp. oil. Add 1 Tbsp. shallots and 1 tsp garlic and saute 1 minute. Add 1 tsp. caramel sauce, 1 Tbsp. fish sauce, 1 tsp. sugar and 1 catfish fillet, turning to coat. Add ½ cup chicken broth and bring to a boil. Reduce heat, cover and simmer clay pot for 12-15 minutes. Remove pot from heat, garnish with 1 Tbsp. scallions and 1 Tbsp. cilantro. Serve with steamed jasmine rice. SERVINGS:24 servings From:Chef/owner Mai Pham, Lemon Grass Restaurant, Sacramento PHOTO CREDIT:Photo Credit: THE CATFISH INSTITUTE
