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Caramel Coated Catfish

Caramel Coated Catfish


"Catfish cooked Vietnamese style, coated in a caramel fish sauce."
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45 m servings 404 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
  2. Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

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Read all reviews 14
  1. 16 Ratings

Most helpful positive review

This is definitely a keeper. I substituted the shallots for 1/2 a white onion. I also substituted lemon for lime and did not have any cilantro. It still came out great! Thanks Everret!

Most helpful critical review

Didn't turn out anything like it looks in the picture. It was so mushy and wet. I dried the fish on paper towel before I cooked it too.

Most helpful
Most positive
Least positive

This is definitely a keeper. I substituted the shallots for 1/2 a white onion. I also substituted lemon for lime and did not have any cilantro. It still came out great! Thanks Everret!

Wow! Best fish I've had in a long time. Thanks for the great recipe! My boyfriend was a skeptic about caramelized fish sauce but it was beautiful! I found the sauce to be a bit spicy for my tast...

I was afraid this was going to be too sweet but it wasn't. I didn't have fish sauce so I substituted Worcestershire sauce (as it is made from anchovies I've been told) and it added enough salti...

This is a very simple dish, if all the prep is done, then it takes about 20 minutes. There is a trick not mentioned here; after you caramelize the sugar, the water you add needs to be hot, oth...

Absolutely fantastic. The catfish looked pretty iffy at the market so I substituted haddock. If I made it again I would decrease the pepper- I enjoyed the recipe as is but it had too much bite...

pretty good....used brown sugar... and white onion from the didn't know if they liked it or not....but then again they aren't big fish eaters....served over brown rice....cilantro ...

This was fantastic! I made it last week, and It was the first allrecipes meal I made. I'm making another recipe this week. I am competent in the kitchen, but far from expert, and I was able to m...

It was a nice change of pace. I think I cooked the sugar a little too long because I ended up with some clumps of caramel that were hard to dissolve.

That was amazing! I didn't have fish sauce so I substituted soy mixed with a little hoisin sauce. I used a mixture of white and raw sugar. I like hots so I added extra pepper flakes. Also I did...

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