1. Place the sugar in a 1-quart claypot and add just enough water to barely wet it. Heat over medium heat until the sugar starts to brown.
2. Add the oil, garlic and chiles. Stir for 1 minute, then add the Coco Rico, fish sauce and catfish pieces.
3. Turn the catfish so that the pieces are evenly coated with the sauce. Reduce the heat to a simmer. Cook, covered, until the catfish is firm and almost done (about 5 minutes).
4. Uncover and continue to simmer for 2 to 3 minutes so that the sauce is slightly thickened.
5. Garnish with black pepper, green onions and cilantro.
Serves 4.
