Pan-Seared Catfish with Tamarind and Fish Sauce Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy and savory Vietnamese-inspired pan-seared catfish dish glazed with a tamarind and fish sauce reduction, served with steamed jasmine rice and fresh herbs. This vietnamese-inspired seafood ready in about 20 minutes blends fillets (6 oz each) catfish fillets, tamarind paste, fish sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp lime juice until smooth and sugar dissolves. Set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
  3. Step 3: Pat dry 4 catfish fillets and season lightly with salt. Place fillets skin side down in hot skillet and sear without moving for 4 minutes until edges are golden and skin is crisp.
  4. Step 4: Flip fillets carefully and cook for 2 more minutes until fish is opaque and flakes easily.
  5. Step 5: Pour tamarind-fish sauce mixture over fillets and cook for 1-2 minutes, spooning glaze over the fish until sauce thickens slightly and coats the fillets.
  6. Step 6: Remove from heat and garnish with 1/4 cup chopped cilantro leaves and 2 thinly sliced scallions.
  7. Step 7: Serve immediately with 4 cups steamed jasmine rice to soak up the tangy glaze.

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Frequently asked questions

How long does Pan-Seared Catfish with Tamarind and Fish Sauce Glaze take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Catfish with Tamarind and Fish Sauce Glaze?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Catfish with Tamarind and Fish Sauce Glaze?

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 Pan-Seared Catfish with Tamarind and Fish Sauce Glaze 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 Pan-Seared Catfish with Tamarind and Fish Sauce Glaze?

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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