Prep 10 mins
Cook 15 mins
This is a Penzey's recipe. I would recommend cutting the broth in half. It didn't simmer down enough and any more time would over cook the fish.
- 2 tablespoons coconut oil or 2 tablespoons olive oil
- 1 teaspoon sugar
- 8 -12 ounces white fish fillets (chopped or thinly sliced)
- 1 teaspoon chopped shallot
- 1 teaspoon chopped green onion
- 1⁄2-1 teaspoon chopped fresh chili pepper
- 1 1⁄2 tablespoons fish sauce
- 2 teaspoons sugar, divided
- 1⁄2 teaspoon fresh ground black pepper or 1⁄2 teaspoon white pepper
- 1 cup chicken broth (homemade preferably)
- Clean and chop/slice the fish and place in a bowl. Add the shallot, green onion, chillies, fish sauce, 1 tsp of the sugar (not the sugar with the coconut oil) and the pepper. Stir gently to combine and let sit 15 minutes.
- For the caramel syrup, heat the oil and sugar over medium heat in a large skillet, stirring constantly, until the sugar forms golden brown blobs in the oil, 3-5 minutes. Don't cook too long or the blobs harden up into candy.
- Add the fish, toss to coat with the caramel syrup. Add broth, stir again. The blobs should dissolve and make the liquid golden in color.
- Bring to a simmer and add the remaining sugar; continue to simmer until the sauce is reduced by half and lightly thickened and the fish is cooked through, 12-15 minutes. Garnish with a little extra ground pepper and chopped green onion and serve with rice and veggies.