Vietnamese Braised Catfish with Caramel and Dill

Instructions

1. 1
   Heat oil in a heavy-bottomed pot or clay pot over medium-high heat.
2. 2
   Add minced garlic and sliced shallots, sauté until fragrant, about 2 minutes.
3. 3
   Add sugar and stir constantly until it caramelizes to a deep brown color, approximately 3-4 minutes.
4. 4
   Carefully pour in water to deglaze the pot, stirring well to combine with the caramel.
5. 5
   Add fish sauce, black pepper, and dried chilies, stirring to combine.
6. 6
   Gently place catfish chunks into the braising liquid.
7. 7
   Reduce heat to medium-low, cover, and simmer for 25-30 minutes until fish is tender and the sauce thickens.
8. 8
   Stir occasionally to ensure even cooking and coating.
9. 9
   Add fresh dill in the last 5 minutes of cooking.
10. 10
    Serve hot over steamed jasmine rice with extra fresh dill and chilies on the side.