Vietnamese Caramel Fish

Name: Vietnamese Caramel Fish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 2 tablespoons oil 1½ lbs (700 g) catfish fillets, cut into thick slices; 2 tablespoons oil 1½ lbs (700 g) catfish fillets, cut into thick slices; ½ in (1 cm) fresh ginger root, peeled and grated; Sprigs of coriander leaves (cilantro), to garnish; Sprigs of coriander leaves (cilantro), to garnish; ⅔ cup (4 oz/135 g) sugar; ½ cup (125 ml) fish sauce; 8 shallots, thinly sliced; ½ teaspoon freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
35 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

The Vietnamese typically use catfish for this dish, but any firm-fleshed fish will do. Use whole fish or large slices of cross-cut fillets as these keep whole better. The fish is delicious served with steamed rice.

Ingredients

2 tablespoons oil 1½ lbs (700 g) catfish fillets, cut into thick slices

Asia
Vietnam
Fish course
Pescatarian
Gluten-free
South East Asia

Method

To prepare the Caramel Sauce, heat the sugar over low heat in a skillet, stirring constantly, until it begins to melt and caramelize, 3 to 5 minutes. Remove from the heat and add the fish sauce. Return the skillet to the heat and bring the mixture to a boil over medium heat. Simmer uncovered for 3 to 5 minutes, stirring constantly until the mixture turns into a thick syr