Asian Caramelized Fish Curry

An Asian variation of fish in coconut milk. Caramelizing the sugar and adding fish sauce to the gravy gives it a unique flavor. Serve as a main dish with steamed rice.

INGREDIENTS

1 lb. fish (sliced into 1-1/2-inch thick pieces)

3-1/2 Tbsp. fish sauce

2 Tbsp. coconut sugar or granulated sugar, divided

1 Tbsp. vegetable oil

1 onion, minced

3 cloves garlic, minced

1 cup coconut milk

1 green onion, sliced thinly

1/4 tsp. black pepper

DIRECTIONS

1. Marinate catfish steaks with fish sauce and 1 tablespoon sugar for at least 15 minutes.
2. In a skillet that’s large enough to place catfish in a single layer, heat vegetable oil over medium high heat.
3. Add rest of sugar (1 tablespoon) and heat until sugar caramelizes to an amber color.
4. Immediately, add onions and garlic and saute until fragrant (20-30 seconds).
5. Add marinated catfish and all its marinade into the skillet.
6. Flip catfish on all sides to evenly coat with aromatics and caramel sauce.
7. Gently simmer, without breaking the fish, for 10 minutes.
8. Stir in coconut milk and simmer for 10 more minutes.
9. Top with green onions and black pepper and serve with steamed rice.