Claypot Braised Catfish with Tamarind and Dill
Tender catfish fillets slowly braised in a tangy tamarind sauce infused with fresh dill and Vietnamese spices, creating a comforting and aromatic dish. This vietnamese-inspired seafood ready in about 40 minutes pairs catfish fillets, tamarind paste, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb catfish fillets
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup chopped fresh dill
- 3 medium, thinly sliced shallots
- 4 cloves, minced garlic
- 1 tbsp grated fresh ginger
- 2 tbsp vegetable oil
- 1 cup water
- 1/2 tsp black pepper
- 2 stalks, sliced scallions
- 1 small, thinly sliced (optional) red chili
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a claypot or heavy-bottomed pan over medium heat. Add 3 thinly sliced shallots, 4 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 2-3 minutes until fragrant and golden.
- Step 2: Stir in 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp brown sugar, and 1 cup water. Bring the sauce to a gentle simmer and cook for 5 minutes until slightly thickened.
- Step 3: Add 1 lb catfish fillets to the sauce, spooning the sauce over the fish. Sprinkle 1/2 tsp black pepper and cover the pot. Reduce heat to low and braise for 15 minutes until the fish is tender and cooked through.
- Step 4: Remove the lid and stir in 1/2 cup chopped fresh dill and 2 sliced scallions. Simmer uncovered for 2 more minutes until the dill wilts and flavors meld.
- Step 5: Garnish with 1 thinly sliced red chili if desired and serve hot with steamed jasmine rice.
Frequently asked questions
How long does Claypot Braised Catfish with Tamarind and Dill take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Claypot Braised Catfish with Tamarind and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep catfish fillets from drying out.
Can I substitute ingredients in Claypot Braised Catfish with Tamarind and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Claypot Braised Catfish with Tamarind and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Claypot Braised Catfish with Tamarind and Dill?
Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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