Caramelized Cat Fish

2 to 2.5 Pounds catfish (1 small size)

1 Tablespoon cooking oil

8 garlic minced

½ onion finely diced

1 teaspoon ginger minced

½ cup chicken stock,no salt or water

3 to 4 Tablespoons sugar

1 scallion, finely chopped

1 to 2 red bird's eye chili, chopped

subheading: Ingredients to marinate fish:

1 teaspoon black pepper

1 Tablespoon fish sauce

2 drops sesame seed oil

½ teaspoon salt

1 Tablespoon thick soy sauce

1 Tablespoon oyster sauce

Have your butcher slice catfish about 1 ½ inches thick.

In a bowl marinate cat fish with ingredients to marinate fish. salt, oyster sauce, thick soy sauce, sesame seed oil and fish sauce black pepper.

Push Sauté button to heat pot. Once the pot is Hot pour in cooking oil.

Pour in sugar, continuously stir sugar until it's caramelized to a medium brown color.

Carefully add two spoonful of chicken stock into the pot ( be careful sugar will steam and sizzle) .

Toss in garlic, ginger and onions stir until onions are soft for one minute.

Lay catfish flat inside of pot, scrap / pour the rest of the remaining liquids and ingredients left in the bowl.

Pour in the remainder of the chicken stock.

Closed lid to seal. Check to have the pressure knob to Sealing .

Press Cancel , select Manual to select -minus or + plus sign . Set cook time to 2 minutes on high pressure.

When timer done, Manual Quick Release the pressure knob to Venting.

Gently plate fish,pour sauce and any remnants of onions onto the plate.

Garnish with finely chopped scallions and bird's eye chilis

Serve with steamed rice.

Tip: for a thicker sauce, while the lid is open, press Sauté button . Continue to let sauce thickens to your desire consistency.

Yield: 2 to 4 servings

Recipe by Vuoch pham

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