Vietnamese · Dinner
Rice with Caramelized Fish
White fish braised in a dark caramel made from sugar and fish sauce, with garlic and shallot, until the meat falls apart. The glossy sauce clings to each piece. Served over steamed broken rice, scattered with scallion and a lime wedge.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
8.9gFat
57.8gCarbs
27.4gSugar
1.3gFiber
2350mgSodium
88mgChol
1.5gSat Fat
690mgPotassium
60mgCalcium
2.1mgIron
2.3mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Pat fish dry, season lightly with black pepper. Mince the garlic and slice the shallot.
2
Melt
Heat sugar in a dry heavy pot over medium heat, swirling constantly 4 to 5 minutes until deep amber.
3
Deglaze
Pour fish sauce and water into the caramel. Stir until caramel dissolves into smooth dark syrup.
4
Braise
Add oil, garlic, and shallot. Nestle fish into sauce, cover, and simmer on low 15 to 18 minutes until opaque and flaking.
5
Plate
Spoon rice into a bowl, top with fish and sauce, scatter scallion over top, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white-fish
- 4 tbsp4 tbsp sugar-white
- 4 tbsp4 tbsp fish-sauce
- 4 cloves4 cloves garlic
- 22 shallot
- 1 tsp1 tsp black-pepper
- 1 cup240ml coconut water or plain water
- 2 tsp2 tsp vegetable-oil
- 22 scallion
- 22 lime wedge
- 1 1/2 cup300g white-rice-cooked
