Vietnamese Braised Catfish

This dish has been a staple in Vietnamese homes for generations — a beautiful mix of sweet, savory, and deeply aromatic flavors that cling to tender pieces of fish. Traditionally, it’s cooked in a clay pot, which gives it a special rustic charm, but you can still get all the flavor using a regular non-stick pan.

easy Vietnamese Braised Catfish

I love how this braised catfish feels like both comfort food and a celebration. The caramelization gives the sauce its rich color and depth, while the slow braise ensures the fish is soft and full of flavor. Serve it with hot jasmine rice and fresh vegetables, and you’ve got a meal that’s as nourishing as it is satisfying.

Why This Recipe Works Anywhere

In Vietnam, snakehead fish (cá lóc) or catfish (cá trê) are often used for this dish, but here in the States, catfish fillets are the go-to — meaty, mild, and low on bones. This braised fish is eaten year-round, at any meal, and is the kind of recipe that tastes even better the next day.

You don’t need a clay pot to make it at home. A deep skillet or sauté pan will work perfectly, and the caramelized sauce will still be rich, glossy, and packed with umami from good-quality fish sauce.

Ingredients You’ll Need

  • Catfish fillets – Fresh is best, but thawed fillets work fine.

  • Sugar – For the caramel base that gives the sauce its signature flavor and color.

  • Shallots or onions – Thinly sliced for sweetness.

  • Garlic – Crushed or minced, for depth of flavor.

  • Fish sauce – Choose one with minimal ingredients (fish, salt, water) for the purest taste.

  • Water or coconut water – Coconut water adds subtle sweetness.

  • Ground black pepper – For gentle heat.

  • Optional aromatics – Sliced chili peppers for spice, or ginger for extra fragrance.

best Vietnamese Braised Catfish

How I Make It

  1. Caramelize the sugar – In a dry pan over medium heat, let the sugar melt and turn a deep amber. Watch closely so it doesn’t burn.

  2. Build the base – Add shallots and garlic, stirring to coat in the caramel.

  3. Add the fish – Lay the catfish pieces into the pan and spoon the caramel mixture over them.

  4. Season – Pour in fish sauce, water or coconut water, and black pepper.

  5. Braise gently – Lower the heat, cover, and let the fish simmer until tender, about 20–25 minutes. Spoon the sauce over the fish occasionally.

  6. Reduce the sauce – Uncover during the last few minutes so the liquid thickens into a glossy glaze.

Tips for the Best Flavor

  • Choose your fish sauce wisely – A clean, well-balanced fish sauce makes all the difference.

  • Control the caramelization – Slight bitterness from the sugar adds complexity, but burnt caramel will overpower the dish.

  • Use coconut water if you can – It rounds out the saltiness beautifully.

  • Serve with fresh sides – Cucumbers, blanched greens, or pickled mustard greens cut through the richness.

Serving Ideas

Traditionally, this is served with steamed jasmine rice and plenty of vegetables to balance the bold flavors. I like adding fresh cucumber slices, lightly boiled morning glory or green beans, and sometimes a small side of pickled vegetables.

Vietnamese Braised Catfish

Frequently Asked Questions

Can I use another fish besides catfish?
Yes — basa, tilapia, or snapper fillets also work well.

Do I need to marinate the fish first?
It’s not essential since the braise infuses plenty of flavor, but you can briefly marinate in fish sauce and pepper for extra depth.

Can I make it less salty?
Use a lighter hand with the fish sauce and add more coconut water to balance the flavors.

Does it reheat well?
Yes — the flavors deepen after a day in the fridge. Reheat gently on the stove with a splash of water.

Yield: 2

Vietnamese Braised Catfish

easy Vietnamese Braised Catfish

A comforting Vietnamese classic, this sweet-salty braised fish is infused with garlic, onions, and a rich caramelized sauce that begs to be paired with plenty of fluffy white rice.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Fish

  • 1 lb catfish fillets (skin and bones optional)
  • Salt (for cleaning)

For the Aromatics

  • 2 tbsp cooking oil
  • 5 garlic cloves, minced
  • ½ yellow onion, sliced

For the Sauce

  • 1 tsp salt
  • 1½ tbsp fish sauce
  • ½ tsp thick soy sauce
  • ½ cup water
  • ½ cup coconut juice (or substitute with 1 cup coconut soda in place of water and coconut juice)
  • 1 fresh chile, sliced (optional)
  • Freshly ground black pepper, to taste

For Garnish

  • 1 green onion, roughly chopped
  • Additional sliced red chile (optional)
  • Freshly ground black pepper

Instructions

  1. Rub the catfish fillets generously with salt, then rinse well under cold water. Pat dry with paper towels.
  2. Heat oil in a large skillet or shallow pan over medium heat. Add the minced garlic and sauté until lightly golden. Arrange the sliced onion over the garlic, then place the fish fillets evenly on top.
  3. Pour in the fish sauce, soy sauce, salt, water, coconut juice, and sliced chile (if using). Increase heat to high and bring to a boil. Taste the sauce and adjust seasoning if needed.
  4. Reduce heat to a gentle simmer and cook for about 20 minutes. Carefully flip the fish, then continue cooking for another 10 minutes with the lid partially covering the pan. During this time, spoon the sauce over the fish occasionally to deepen the flavor and help it glaze.
  5. In the last 2 minutes, add the chopped green onion to wilt. Just before serving, sprinkle with extra black pepper and more sliced chile if you like extra heat.
  6. Serve hot with plenty of steamed white rice to soak up the sauce.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 664Total Fat 37gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 23gCholesterol 150mgSodium 2999mgCarbohydrates 38gFiber 4gSugar 26gProtein 45g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Vietnamese caramelized and braised catfish is the kind of recipe that turns simple ingredients into something rich and memorable. The sweet-savory sauce, tender fish, and fresh side vegetables make it a complete and comforting meal. Whether you’re cooking it for the first time or it’s a taste of home, it’s a dish worth adding to your regular rotation.

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Soumyadip Chatterjee
Founder of easyshrimprecipes.com
Hi, this is Soumyadip, creator of easyshrimprecipes.com. I love cooking and sharing new tasty recipes to the entire world. So what are you waiting for, join me on a delicious journey.

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