Fast Vietnamese Caramel Bluefish Recipe

Name: Fast Vietnamese Caramel Bluefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets); 1 tablespoon peanut, grapeseed or safflower oil; 1 stalk lemongrass, or use lemon or lime zest (see note); ⅓ cup light brown sugar; 2 tablespoons Asian fish sauce; 1 1/2 tablespoons soy sauce; 1 teaspoon grated ginger; 1/2 teaspoon black pepper; Sliced scallions, as needed; Thinly sliced jalapeno, as needed; Fresh cilantro, as needed; Cooked rice, for serving (optional)

Servings: persons

4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)
1 tablespoon peanut, grapeseed or safflower oil
1 stalk lemongrass, or use lemon or lime zest (see note)
⅓ cup light brown sugar
2 tablespoons Asian fish sauce
1 1/2 tablespoons soy sauce
1 teaspoon grated ginger
1/2 teaspoon black pepper
Sliced scallions, as needed
Thinly sliced jalapeno, as needed
Fresh cilantro, as needed
Cooked rice, for serving (optional)

1
Brush fish all over with oil.
2
Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths.
3
Using the butt of a kitchen knife, pound and bruise stalks all over.
4
Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet.
5
Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
6
Place fish, skin side-down, in pan.
7
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.
8
Transfer fish to a serving plate and garnish with scallion, jalapeno and cilantro.
9
Drizzle with additional sauce.
10
Serve over rice, if desired.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets), 1 tablespoon peanut, grapeseed or safflower oil, 1 stalk lemongrass, or use lemon or lime zest (see note), ⅓ cup light brown sugar, and more.

Yes, Fast Vietnamese Caramel Bluefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fast Vietnamese Caramel Bluefish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions