VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)

Steps:

• Preheat oven to 450°F.
• Place clay pot or covered roasting pan into oven to preheat.
• Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
• Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
• In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
• Cover clay pot or roaster and cook at 450°F for 10 minutes.
• Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes.
• Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes.
• Mix together remaining fish sauce, broth, water, and sugar until blended.
• Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F.
• Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes.
• Remove from oven and serve fish and vegetables with hot steamed jasmine rice.