5th-grader graduation speech…

Other kids: my favorite memory is… [favorite teachers, friends, sport,…]

My kid: My favorite memory is zoom lessons where we had fun playing games instead of schoolwork. And I’m saying it now because no one can scold me for my misdeeds.

Me: Yup. That’s my son.

Vietnamese caramelized and braised fish

(Adapted from Vanh Khuyen Le)

2 lbs catfish fillets(*) + 2 tbs white vinegar + 1 tbs salt

(*) You can find frozen swai fishes in an Asian market

Marinade sauce:
1 1/2 tbs sugar
1 1/2 tsp chicken powder
1/4 tsp salt
2 tbs fish sauce
1 tsp crushed and roasted peppercorns
1/2 tbs sesame oil

Caramelized sauce:
1 tbs sugar + 1 tbs water
1 tbs canola oil
3 tbs water
1 tbs fish sauce
1 tsp siracha (optional)

Braised ingredients:
2 tbs canola oil
1 shallot (crushed and sliced)
2 garlic cloves (crushed and sliced)
2 spring onions (white and green separated, chopped)

To clean the fish, if using frozen:

1. In a bowl, add water + thawed fish fillets + 2 tbs white vinegar + 1 tbs salt. Set aside for 10′.
2. Rinse and clean thoroughly.
   • Note: use a blunt knife to scrape the skins from dirt
3. Dry the fillet with a paper towel.

To marinate the fish fillets:

1. In the same bowl, put the fish fillets.
2. Add all marinade ingredients.
3. Set aside for 30′.

To make caramelized sauce:

1. In a small saucepan, heat 1 tbs sugar + 1 tbs water under high heat.
2. When the water boils, lower the heat to medium, and cook gently until the sugar turns golden brown.
3. Add 1 tbs oil + 3 tbs water + 1 tbs fish sauce + 1 tsp siracha.
4. Turn the heat to high to boil the mixture.
5. Add 1/2 part of the caramelized sauce to the marinated fish fillets and set aside for another 10′.
6. Reserve the remaining caramelized sauce.

To braise the fishes:

1. In a large skillet, heat 2 tbs canola oil.
2. Add chopped garlic, shallots, and the white parts of the scallion. Fry until fragrant. Reserve the fried garlic and shallots.
3. In the same skillet under medium heat, add the fish fillets in one layer.
4. Pour in the marinade sauce.
5. Turn the heat to high to boil the mixture.
6. Add the reserved caramelized sauce (save 1 tbs sauce for later)
7. Add 100 ml water.
8. When the water boils, leave the heat on high for about 2 minutes.
9. Cover and lower the heat, braise for 10′.
10. Uncover, simmer until the sauce is thicken.
11. Add the remaining 1 tbs caramelized sauce.
12. Add the reserved fried garlic, shallots, and the white parts of the scallions.
13. Add chopped green parts of the scallions.
14. Serve hot with steamed white rice.