Vietnamese Caramel Fish Recipe that Everyone will Love
Equipment
- Dutch Oven OR Large Saucepan
- Whisk
- 2 Spatulas
Ingredients
- 1/2 cup Coconut Water PLUS 1 Tbsp
- 1/4 cup White Sugar
- 3 Tbsp Fish Sauce
- 1/2 cup Shallots sliced thin
- 1 1/2 inch Fresh Ginger
- 4 2-inch Lime Zest Strips
- 4 5-6 oz Cod Filets thawed
- Black Pepper
- 1/4 cup Cilantro optional
- 1 Jalapeno OR Serrano Chili optional
Instructions
- In a large saucepan, or Dutch oven, bring 1 Tablespoon of the coconut water and 1/4 cup sugar to a boil.
- Stir this occasionally until the edges of the mixture begin to color. Just be sure to not let it over-cook!
- Reduce the heat to medium-low, stir often, until the mixture reaches the color of mahogany for around 1-3 minutes.
- Remove the pan from the heat and add 3 Tablespoons fish sauce.
- Whisk until smooth, this mixture will bubble and steam!
- Add the rest of the coconut water, 1/2 cup, and whisk until fully combined.
- To the saucepan, add the ginger, shallots and lime zest to the liquids and then simmer over low heat for 5 minutes.
- Season the cod with pepper and then place it into the pot and simmer for 3 minutes.
- Gently flip the cod with two spatulas and then cook on simmering 3 to 5 more minutes.
- When done, transfer the cooked fish to a serving plate.
- Remove the pieces of ginger and zest from the sauce, then drizzle remaining sauce over the meat.
- Finally, plate the Vietnamese Caramel Fish and serve with fish sauce, chili and cilantro.