Eat With Emily

Carmelized Fish

Emily Pham

 

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Carmelized Fish

Course Main Dish
Cuisine Vietnamese
Servings 6 Catfish Steaks

Ingredients

Wash the fish :

  • 6 Catfish Steaks
  • Cold Water
  • 1 Tablespoon Salt

For the Marinade:

  • 2 1/2 Tablespoons Fish Sauce
  • 1 Teaspoon Vietnamese Caramel Sauce ( Also Sometimes Called Thick Soy Sauce or Nước Màu )
  • 1/2 Teaspoon Garlic Salt
  • 1/8 Teaspoon Black Pepper
  • 3 Garlic Cloves ( Equals 1 Tablespoon Minced Garlic )
  • q Shallot ( Equals 2 Tablespoons Chopped Shallots)

Add to the pan:

  • 1 Tablespoon Vegetable Oil
  • 1 Can Peeled Straw Mushrooms
  • 1 Can Young Coconut Juice ( 15 oz)
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Sugar
  • 1/4 Teaspoon Garlic Salt
  • 2 Thai Chili Peppers

Garnish with:

  • Sprinkle of Black Pepper
  • Chopped Green Onions

Serve with:

  • White Rice
  • Sliced Japanese Cucumbers or A Side of Vietnamese Pickled Beansprouts Recipe is also available on my website

Instructions

  • Place the fish steaks in a large bowl and fill it with some cold water. Pour in a tablespoon of salt. Wash the fish steaks with the salted water. Then rinse a few times to remove the salt and pat dry.
  • Combine the fish steaks with the fish sauce, thick soy sauce, garlic salt, black pepper, minced garlic and chopped shallots.
  • Drain and rinse the mushrooms. Then add the mushrooms in with the fish steaks and marinade.
  • Marinate for 15 minutes.
  • Pour in a tablespoon of cooking oil into a deep saute pan and turn the heat on to Medium High.
  • Once the oil is hot add in the fish steaks only. Do not add the mushrooms or the marinade.
  • Cook the fish for about 2-3 minutes to lightly sear it. Then flip the fish over and again cook for 2-3 minutes.
  • Now add in the mushrooms and the rest of the marinade that is in the bowl.
  • Also add to the pan 3 tablespoons of fish sauce, 1 tablespoon of sugar , and 1/4 teaspoon of garlic salt. Boil on Medium High for 5 minutes.
  • Then pour in only half the can of coconut juice and reserve the rest for later.
  • Also toss in the Thai chili peppers. Bring to a boil and then reduce the heat to Medium Low. Simmer for 15 minutes.
  • Flip the fish over, pour in the rest of the coconut juice and simmer for another 15 minutes.
  • Then turn off the heat. Wait about 10 minutes before serving to allow the fish to firm up a bit and the sauce to thicken up slightly .
  • Sprinkle on some black pepper and garnish with chopped green onions.
  • Serve with white rice and a side of pickled beansprouts. (The recipe is available on my website as well.) If you do not want to serve the pickled beansprouts with the fish, then you can just serve it with some sliced Japanese cucumbers instead.
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