We tried this recipe by Andrea Nguyen: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot. (Note: In case this link does not work, Google “splendid table Andrea Nguyen catfish,” and the recipe should come up.)
Our modifications: first, we used swai (a type of catfish) fillets instead of catfish steaks, and we cut them into 2-inch pieces; second, we used a large Korean stoneware pot, in which we layered and marinated the catfish fillets, but we ended up following all of the cooking times for catfish steaks; and third, we used 1 oz bacon cut into ¼ inch matchsticks instead of 2 oz fatback. (July 2016)
Note: Do not add too much water to the claypot. I recommend starting with ¼ cup and then add only as necessary. Otherwise, the sauce will not reduce enough. (Dec. 2017)
Cooking Adventures 