Fish in Caramel Sauce

[yellerpup]

I tried out this recipe today and it was delicious! I bought a big package of cod at Costco not too long ago but while I love the texture of cod, it seems nearly tasteless to both of us. Although unlikely sounding, this recipe really paid off in flavor. I steamed brown rice, stir fried bok choy, zucchini, & soy bean sprouts in black bean paste and had house-made appetizers of vegetable dumplings and seaweed salad that I picked up in the "deli" section of our local Asian market.

Catfish Simmered in Caramel Sauce

Cá Kho)
SERVES 4
White rice and stir-fried Asian greens, such as bok choy, are good accompaniments for this classic sweet and savory Vietnamese fish dish.

1⁄4 cup granulated sugar_1 1⁄2 tsp. light brown sugar_3 tbsp. fish sauce_1⁄2 tsp. kosher salt_1⁄4 tsp. freshly ground black pepper_2 cloves garlic, chopped_4 1"-thick catfish or salmon _steaks (about 8 oz. each)_1 tbsp. canola oil_1 cup strained fresh or canned unsweetened _ young coconut juice (not milk)_5 Thai chiles, stemmed and halved crosswise_4 scallions, cut into 1" lengths_2 cups steamed white rice

1. Combine granulated sugar and 1⁄4 cup water in a 1-qt. saucepan over medium-low heat and cook, without stirring, until sugar dissolves and sauce becomes dark brown, about 25 minutes. Remove pan from heat and let cool slightly. Vigorously stir in brown sugar, fish sauce, salt, pepper, and garlic to make a marinade. Put the fish into a shallow baking dish and pour marinade over the steaks, flipping to coat; set aside to let marinate for 15 minutes.

2. Heat oil in a 12" skillet over medium-high heat. Add the fish and marinade and cook, flipping fish once, until marinade thickens, about 5 minutes. Add coconut juice and bring to a boil. Reduce heat to medium-low and simmer, flipping the fish once and basting with the cooking liquid, until the liquid thickens slightly and the fish is cooked through, about 15 minutes. Using a spatula, transfer fish to 4 serving plates. Raise heat to medium-high, add chiles and scallions, and cook until scallions soften, 2–3 minutes. Spoon sauce over fish and serve with rice and stir-fried greens, such as bok choy.

[Tesha]

1. This sounds wonderful!

I remember making something like this ages ago, the fish has a complex flavor - not just sweet. Thanks for the recipe!

[yellerpup]

2. The sweetness is a whisper by the time it's all said and done.

Easy, too. :hi: