Vietnamese Home Cooking by Charles Phan

Author:Charles Phan
Language: eng
Format: mobi, epub, pdf
ISBN: 9781607743859
Publisher: Ten Speed Press
Published: 2012-09-24T12:00:00+00:00

• 2 pounds catfish steaks, each about 1 inch thick

• ½ teaspoon freshly ground black pepper

• 1¼ cups caramel sauce

• ¼ cup chicken stock

• 2 Thai chiles, stemmed and halved on the diagonal

• 10 strands finely julienned fresh ginger

• 4 cilantro sprigs, for garnish (optional)

Serves 6 as part of a multicourse meal

1.

Season the catfish steaks with black pepper and put them in a clay pot, saucepan, or high-sided frying pan large enough to accommodate them snugly in a single layer. Add the caramel sauce, stock, chiles, and ginger.

2.

Place over medium heat and bring to a boil. Decrease the heat so the liquid is at a simmer, cover partially, and cook for 6 minutes. Gently flip the catfish pieces, re-cover partially, and continue cooking for 6 minutes longer, until the flesh is beginning to pull away from the bone.

3.

Garnish with the cilantro and serve immediately directly from the pot. If using a saucepan or frying pan, transfer to a platter, garnish with the cilantro, and serve.

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