Vietnamese Caramelized Catfish (Ca Kho To)

• 1 pound catfish filet
• 5 cloves garlic (minced)
• 1 small shallot (minced)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chicken powder
• 2 tablespoons fish sauce (more to taste)
• 1 1/2 cups coconut water
• 1 tablespoon water (for caramelized sauce)
• 2 tablespoons sugar (for caramelized sauce)

1. Wash fish in salt water and pat dry. Set aside. Once dry, place garlic powder, salt, fish sauce, chicken powder to marinate. Let sit for 15 minutes if time permits
2. Heat oil over medium heat over a skillet. Once hot, add in garlic, shallot and fry until brown, about a minute. Carefully transfer the fish filets and sear on both sides until brown. Add in coconut water and turn the heat to medium low to braise.
3. While the fish is simmering, prepare the caramelized sauce. Place water and sugar in a separate small saucepan over medium heat. Gently swirl the pan until the sugar starts to bubbles and turn into a caramelize liquid. Quickly pour over the fish.
4. Continue to simmer the fish on medium low heat for 25-30 minutes until sauce thickens and the fish filets become firm and has nice caramelized color. Season to taste, add more fish sauce if you like it on the saltier side, or more sugar, if needed.
5. Sprinkles with black pepper and chilis to finish. Serve over rice and steam veggies.

filet, garlic, shallot, vegetable oil, salt, black pepper, garlic, chicken powder, fish sauce, coconut water, water, sugar

Taken from food52.com/recipes/78340-vietnamese-caramelized-catfish-ca-kho-to (may not work)