Quick Vietnamese Fish in Caramel Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tracy K highly recommends this recipe - and I trust her recommendations. From the July, 2006 edition of 'Delicious' magazine...here for posterity... Ingredients:
1 1/2 tablespoons vegetable oil |
1 3/4 lbs red snapper, skin on, cut into 2 1/4 inch pieces (or other mild white fish, tracy used catfish, without skin) |
1 onion, thinly sliced |
3 garlic cloves, thinly sliced |
1/4 cup dark soy sauce |
1/2 cup firmly packed brown sugar |
1/4 cup fish sauce |
1 tablespoon fresh lime juice |
fresh ground black pepper |
Directions:
1. Combine soy sauce, brown sugar and fish sauce, set aside.
2. Heat 1 tablespoons oil in skillet over high heat. When hot, cook fish skin side down 2 minutes, or until lightly browned. Turn and cook one minute, then remove from skillet.
3. Reduce heat to medium and add remaining 1/2 Tbsp oil. Add onion, cook 2 minutes or until wilted and just beginning to brown. Add garlic, cook one minute. Add soy sauce mixture, stir well. Return fish to skillet and cook 2-3 minutes, or until sauce is dark and syrupy. Top with lime juice and black pepper.
4. Serve with steamed rice and vegetables (sauteed greens are good here!).
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