Vietnamese Caramel Fish Recipe

Name: Vietnamese Caramel Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil or 2 tablespoons olive oil; 1 teaspoon sugar; 8 -12 ounces white fish fillets (chopped or thinly sliced); 1 teaspoon chopped shallot; 1 teaspoon chopped green onion; 12-1 teaspoon chopped fresh chili pepper; 1 ½ tablespoons fish sauce; 2 teaspoons sugar, divided; ½ teaspoon fresh ground black pepper or ½ teaspoon white pepper; 1 cup chicken broth (homemade preferably)

Servings: persons

2 tablespoons coconut oil or 2 tablespoons olive oil
1 teaspoon sugar
8 -12 ounces white fish fillets (chopped or thinly sliced)
1 teaspoon chopped shallot
1 teaspoon chopped green onion
12-1 teaspoon chopped fresh chili pepper
1 ½ tablespoons fish sauce
2 teaspoons sugar, divided
½ teaspoon fresh ground black pepper or ½ teaspoon white pepper
1 cup chicken broth (homemade preferably)

1
Clean and chop/slice the fish and place in a bowl.
2
Add the shallot, green onion, chillies, fish sauce, 1 tsp of the sugar (not the sugar with the coconut oil) and the pepper.
3
Stir gently to combine and let sit 15 minutes.
4
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.
5
Don't cook too long or the blobs harden up into candy.
6
Add the fish, toss to coat with the caramel syrup.
7
Add broth, stir again.
8
The blobs should dissolve and make the liquid golden in color.
9
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.
10
Garnish with a little extra ground pepper and chopped green onion and serve with rice and veggies.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons coconut oil or 2 tablespoons olive oil, 1 teaspoon sugar, 8 -12 ounces white fish fillets (chopped or thinly sliced), 1 teaspoon chopped shallot, and more.

Yes, Vietnamese Caramel Fish 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.

Vietnamese Caramel Fish

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