Vietnamese · Dinner
Caramelized Fish Rice Bowl
Pan-seared white fish fillet glazed in a reduced fish sauce and brown sugar caramel with garlic and shallot, served over steamed jasmine rice with quick-pickled cucumber and scallion. Sweet, salty and savoury notes balance the richness, finished with black pepper and cilantro.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
9.8gFat
54.1gCarbs
30.4gSugar
2.1gFiber
1450mgSodium
92mgChol
1.9gSat Fat
780mgPotassium
75mgCalcium
2.3mgIron
2.1mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Mince the garlic, thinly slice the shallot and cucumber, and thinly slice the scallion. Pat the fish dry.
2
Caramelize
In a small saucepan over medium heat, melt the brown sugar for 2–3 minutes, swirling until deep amber, watching closely.
3
Deglaze
Carefully pour in the water and fish sauce, standing back as it bubbles, then stir over medium-low heat 1 minute until smooth.
4
Sear and Braise
Heat oil in a small skillet over medium-high heat, add garlic and shallot, sauté 1 minute until golden, then add fish and caramel sauce and simmer medium-low 8–10 minutes until fish flakes easily.
5
Pickle
Toss the cucumber with rice vinegar and sugar in a small bowl and let sit at room temperature 10 minutes.
6
Plate
Spoon rice into a bowl, arrange caramelized fish and sauce alongside, add pickled cucumber, scatter black pepper, scallion, and cilantro over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp brown sugar
- 4 cloves4 cloves garlic
- 22 small shallot
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml water
- 1/2 tsp1/2 tsp black pepper
- 1 cup190g jasmine rice, cooked
- 2/3 cup70g cucumber
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 22 scallion
