Caramelised catfish braised in a clay pot (Cá kho tộ)

1. Cut the catfish fillet into thick 4-5 cm pieces and marinate for 20 minutes with 3 tbsp fish sauce, half the chopped shallots and garlic and the pepper.

2. In a clay pot or small heavy-based pan, cook the sugar with the oil and 1 tbsp water to a dark amber caramel.

3. Add the remaining shallots and garlic, fry for 30 seconds, then lay in the fish in a single layer and let it caramelise for 1 minute per side.

4. Add the rest of the marinade, the water, 1 tbsp fish sauce and the sliced chillies, bring to the boil, then cover and simmer gently for 20 minutes – don't stir, just carefully baste the top of the fish.

5. Cook uncovered for another 5-10 minutes until the sauce is thick, glossy and dark.

6. Sprinkle with plenty of pepper and spring onion and serve with steamed rice and a simple vegetable soup (canh).

Tip: A staple of the Mekong Delta family table: salty-sweet and peppery with a thick sauce. Don't let the fish break up – so baste rather than stir; any firm white fish works instead of catfish.