Vietnamese Caramelized Catfish with Dill & Crispy Shallots

Ingredients

• 1 1/2 lbs catfish fillets, skin-on, cut into 2-inch chunks
• 3 tbsp fish sauce, authentic vietnamese
• 3 tbsp palm sugar, or dark brown sugar
• 6 cloves garlic cloves, minced
• 4 whole shallots, 2 minced for braising, 2 sliced thin for frying
• 1 tbsp ginger, minced
• 1 cup coconut water, or chicken broth
• 1 cup fresh dill, loosely packed, chopped
• 3 stalks scallions, cut into 1-inch pieces
• 4 tbsp vegetable oil, divided: 2 for frying shallots, 2 for braising
• 2 whole bird's eye chili, optional, left whole for gentle heat
• 1/2 tsp black pepper, freshly ground

Instructions

1. 1

   Heat 2 tbsp oil in a small skillet over medium-high heat. Fry the 2 sliced shallots until golden and crispy, about 5-7 minutes, stirring occasionally. Transfer to paper towels and set aside.

2. 2

   In the same skillet, add remaining 2 tbsp oil and sauté the minced shallots, garlic, and ginger over medium heat for 2 minutes until fragrant.