Prep 15 mins
Cook 25 mins
This is a Vietnamese recipe from the website panningtheglobe.com. The last 2 ingredients are for the garnish.
- 3⁄4 cup chopped shallot
- 1 tablespoon olive oil
- 1⁄4 cup sugar
- 1⁄4 cup asian fish sauce (also called nam pla)
- 1⁄4 cup water
- 1 1⁄2 teaspoons fresh ground black pepper
- 2 lbs halibut fillets or 2 lbs substitute mackerel or 2 lbs swordfish, skin removed, cut into 6-8 pieces
- 4 scallions, thinly sliced
- 1⁄2 bunch cilantro, chopped
- Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry).
- Sprinkle with scallions and cilantro. Serve with steamed rice and a simple green vegetable.
Loved this fish! The flavors in this are perfect, and it's really simple to make. I made this with some sticky rice and Bok Choy With Oyster Sauce. This was a company-worthy meal, and would definitely make this again. Thanks for posting! Made for The Hot Pink Panthers for ZWT9 Family Picks
This was great, the sauce was tasty and had the right amount of pepper in it, and the whole thing was very easy to make. Family loved it and this is going into the favorites file! Made for the Hot Pink Panthers on the Prowl for ZWT9 Zingo.
This is sensational - and so easy! The sweet and savoury sauce was a breeze to make and really complemented the fish (I actually used tilapia). A keeper.