Vietnamese · Dinner
Rice with Braised Snapper in Caramel Sauce
Snapper fillet braised in a dark caramel sauce built from melted sugar, fish sauce, and shallots, finished with black pepper and scallion, served over steamed jasmine rice. The technique mirrors Vietnamese kho braises, balancing bitter caramel against salty fish sauce for a glossy, savory-sweet fillet with tender flaked flesh.
$7
12 minsPrep
25 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
428Calories
44.1gProtein
11.2gFat
42.5gCarbs
29.3gSugar
0.8gFiber
2041mgSodium
60mgChol
4.8gSat Fat
512mgPotassium
65mgCalcium
1.6mgIron
1.5mcgVitamin B12
7mgVitamin C
protein-rich
low-calorie
low-cholesterol
rich-umami
hidden-gems
Instructions
1
Prep
Pat snapper dry, cut into 2 thick pieces, thinly slice the shallot, and cut scallion into 1-inch lengths; set aside.
2
Caramelize
Heat sugar in a clay pot over medium heat 4-5 minutes, swirling gently, until deep amber and smoking lightly at edges.
3
Braise
Add fish sauce and coconut milk (it will bubble hard), then add shallot and snapper, spooning sauce over; cover and simmer over low heat 12-15 minutes until fish flakes easily.
4
Plate
Uncover the pot, scatter scallion and black pepper over the fish, swirl gently 1 minute over low heat until scallion wilts, then spoon snapper and sauce over steamed rice in a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 4 tbsp4 tbsp sugar-white
- 4 tbsp4 tbsp fish-sauce
- 22 shallot
- 1/2 cup120ml coconut-milk-drinking
- 22 scallion
- 1 tsp1 tsp black-pepper
- 2 tsp2 tsp vegetable-oil
- 1 cup190g white-rice-cooked
