Fish Fillets Poached in Caramel Sauce

1. 1

   Put a 10-inch nonstick skillet over medium heat and add the sugar and a tablespoon or two of water.

2. 2

   Cook, occasionally shaking the pan gently, until the sugar liquefies and begins to bubble, about 10 minutes.

3. 3

   When the sugar is all liquid, cook for another minute or so, until it darkens; turn off the heat.

4. 4

   Mix the nam pla with 1/2 cup water; carefully, and at arms length in case the hot caramel spatters, add the liquid and turn the heat to medium high.

5. 5

   Cook, stirring constantly, until the caramel melts into the liquid.

6. 6

   Add the shallot and cook, stirring occasionally, until it softens, about 5 minutes.

7. 7

   Add the black pepper and some lime juice, then lay the fish in the sauce.

8. 8

   If the sauce does not reach at least halfway up the fish, add water as necessary.

9. 9

   Simmer until the fish is done, probably less than 10 minutes (a thin-bladed knife inserted into its center will meet little resistance).

10. 10

    Taste and add more lime juice or pepper if necessary, then garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.