Description
Tender fish in a peppery caramel sauce. This quick and easy stovetop braised fish recipe is easy enough for a busy weeknight and special enough to serve at a dinner party.
Ingredients
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- 1 tablespoon olive oil
- 3/4 cup chopped shallots
- 1/4 cup granulated sugar
- 1/4 cup Asian fish sauce
- 1/4 cup water
- 1 1/2 teaspoons fresh ground black pepper
- 2 pounds skinless halibut fillets cut into 6-8 pieces (see notes for substitutions)
- 4 scallions, thinly sliced
- 1/2 bunch cilantro, chopped
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Instructions
- Heat oil on medium, in a skillet large enough to hold the fish in a single layer. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften, lowering the heat if they start to brown. Transfer shallots to a small bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Add the pepper and the cooked shallots and cook for a minute more.
- Add the fish in a single layer and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce and just cooked through, 8-10 minutes. (If pans seems dry, add water, 1 tablespoons at a time). Remove from heat.
- Diving the fish among plates and top with scallions and cilantro. Serve with steamed rice and a simple green vegetable or salad.
Notes
- Fish for cá kho tộ: Use any meaty fish fillets with few bones, such as halibut, mackerel, swordfish, salmon or catfish.
- Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator; however our nutrition information should be used only as an approximation.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main dish, dinner
- Method: stovetop, braise
- Cuisine: Vietnamese