FAST VIETNAMESE CARAMEL BLUEFISH
The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can't get bluefish, other full-flavored fillets can be substituted. And if you can't find lemongrass, use strips of lemon or lime zest instead.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
- Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
- Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
- Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
Provided by angelcakes
Categories Catfish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
- Remove pan from heat and stir the fish sauce into the caramel.
- It will smoke slightly.
- Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
- Stir in the shallots, chili and ginger.
- Add the fish in the caramel sauce and sprinkle with black pepper.
- Bring to a boil.
- Reduce the heat to low and cover the pan.
- Simmer for 30-45 minutes, turning the fish occasionally and carefully.
- Serve with rice.
Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2
CARAMEL COATED CATFISH
Catfish cooked Vietnamese style, coated in a caramel fish sauce.
Provided by Everett
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
- Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.
Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g
CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)
This is an authentic Vietnamese fish dish. I have to admit that the first time I heard of fish with caramel sauce, I thought that it sounded like an awful combination! Boy, was I wrong! It is delicious and very unique-- the flavors actually work very well. Soooo good!
Provided by Sommer Clary
Categories Vietnamese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
- In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.
VIETNAMESE CARAMEL TROUT
A caramel base balances out the hot and salty ingredients of this Asian-inspired one-pan fish dish for two
Provided by Barney Desmazery
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.
- Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.9 milligram of sodium
VIETNAMESE CARAMEL FISH
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.
Provided by WI Cheesehead
Categories Vietnamese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 271.8, Fat 15.8, SaturatedFat 12.2, Cholesterol 76.6, Sodium 1516, Carbohydrate 8, Fiber 0.2, Sugar 7.2, Protein 24.2
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