We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1×2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in a small sauté pan. We then lightly coated a medium Korean ceramic pot with oil, then heated it on medium. We added 1 layer of shallot and garlic, then poured in the marinated salmon (including any leftover marinade) and the rest of the shallot/garlic mixture. We covered and simmered for 10 mins, then added up to 3 Tbsp water and cooked this about 15 mins less than what the directions stated (or 30-35 mins total for the final two steps), since we had fish filets instead of fish steaks. It is important to pay attention to the simmering versus hard boil process in order to avoid burning the sugar (which can happen on too high heat). If you smell any burning, remove from heat immediately and consider using a smaller ring burner if you resume cooking. (May 2018)
Note: If you find yourself with skin-on salmon, use a boning knife to separate the skin from flesh. Instead of discarding the skin, you can make crispy salmon skin following this recipe: http://piglettedc.tumblr.com/post/163869529391/crispy-salmon-skin-inspired-by-andrea-nguyens
Source: Andrea Nguyen’s Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Ten Speed Press, 2006).
Cooking Adventures 