Vietnamese Style Braised And Caramelized With Coconut Juice Fish

Vietnamese Style Braised And Caramelized With Coconut Juice Fish 

越式魚露椰子水燴魚扒

Ingredients:

1 lb (450 g) fish fillets (such as catfish, tilapia, or salmon)

1 cup coconut juice

2 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons sugar (preferably palm sugar)

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1-2 bird’s eye chilies, chopped (optional)

1 teaspoon black pepper

2-3 scallions, chopped

Fresh cilantro for garnish

Cooked jasmine rice, for serving

Instructions:

1. Prepare the Caramel Sauce:

In a large saucepan or clay pot, add the sugar and 2 tablespoons of water. Heat over medium-low until the sugar melts and turns into a rich caramel color. Be careful not to burn the sugar.

2. Sauté Aromatics:

Add the vegetable oil to the caramel sauce, followed by the chopped onion, minced garlic, and chopped bird’s eye chilies (if using). Sauté until the onions become translucent and fragrant.

3. Cook the Fish:

Gently place the fish fillets into the pot, spooning the caramel mixture over them. Let the fish cook for about 2-3 minutes on each side to absorb the flavors.

4. Add Liquids:

Pour in the coconut juice, fish sauce, and soy sauce. Stir gently to combine, making sure the fish is well-coated. Bring the mixture to a simmer.

5. Simmer:

Reduce the heat to low and cover the pot. Let the fish simmer for about 20-25 minutes, or until the fish is cooked through and the sauce has thickened. You can occasionally spoon the sauce over the fish to keep it moist and flavorful.

6. Finish:

Sprinkle black pepper and chopped scallions over the fish. Let it cook for an additional 2-3 minutes.

7. Serve:

Carefully transfer the fish to a serving plate, garnishing with fresh cilantro. Serve hot with steamed jasmine rice.

Tips:

🔸If you prefer a thicker sauce, let the mixture simmer uncovered for the last 5-10 minutes to reduce the liquid.

🔸Adjust the level of heat by adding more or fewer bird’s eye chilies according to your preference.

🔸This dish is traditionally cooked in a clay pot, which helps retain heat and evenly distribute flavors, but a regular saucepan works well too.