Ingredients and Weight:
- Catfish fillets: 2 pounds
- Brown sugar: 1 cup
- Granulated sugar: 1/2 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 1/4 cup
- Water: 1/4 cup
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, minced
- Green onions, sliced: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the catfish fillets into bite-sized pieces.
- In a large skillet, combine the brown sugar, granulated sugar, soy sauce, rice vinegar, water, garlic, and ginger. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened and caramelized.
- Add the catfish pieces to the skillet and cook for 5 minutes, or until cooked through.
- Garnish with green onions.
Nutritional Information:
- Calories: 250 per serving
- Protein: 20 grams
- Carbohydrates: 25 grams
- Fat: 10 grams
Dish Characteristics:
- Sweet and savory with a crispy caramelized coating
- Pairs well with rice or vegetables
- Vietnamese-inspired flavors with American-friendly appeal
User Comments:
- "This was absolutely delicious! The catfish was tender and flaky, and the caramel sauce was the perfect balance of sweet and tangy." - Sarah
- "I loved the Vietnamese-inspired flavors in this dish. It was the perfect combination of sweet, savory, and sour." - Michael
- "The caramel sauce was incredible. I could have eaten it just by itself!" - Jessica
Special Precautions and Tips:
- Make sure to cook the catfish until it is cooked through to an internal temperature of 145 degrees Fahrenheit.
- If you don't like your catfish too sweet, reduce the amount of brown sugar in the sauce.
- Serve the catfish immediately after cooking to keep it crispy.
