Catfish braised in caramel sauce - Ca kho to

For a 1.5 to 2# small-medium catfish (skin off, split the head for the Canh Chua, filets 1" to 1.5" thick)

Ingredients:
3 Pho spoon egg roll sauce
2 Pho spoon fish sauce
1 Pho spoon oyster sauce
1 small yellow onion finely diced or 2 bigger hanh huong (purple shallot)
4 garlic cloves finely minced
1 tsp Nuoc Mau (or make caramel sauce or use a bottled caramel sauce)

Steps:
Add EVOO into a wide, shallow pan and add in the onions and then the garlic until fragrant

Add in the egg roll sauce, oyster sauce, and fish sauce, stirring to mix everything up and letting it gently simmer so that the flavors meld together.

Add black pepper to taste and then the nuoc mau (nuoc mau does change the taste, so mix it all in then adjust the seasoning to your preference)

Add the fish and cover the pan for 4 minutes (sauce should not be boiling because you will burn the sauce... gently simmering only) 

Flip the fish only once, scooping the sauce onto the surface so that it doesn't dry out

Cover the pot for another 5 - 7 minutes until done.

Serve garnished with green onions.