Quick Vietnamese Fish in Caramel Sauce
Transform your weeknight dinner routine with this Quick Vietnamese Fish in Caramel Sauce, a luscious harmony of savory, sweet, and tangy flavors inspired by classic Vietnamese cuisine. Succulent white fish fillets are delicately seared and glazed in a glossy caramel sauce, made by caramelizing sugar and blending it with fish sauce, soy sauce, lime juice, and aromatic spices like garlic and shallots. A touch of red chili adds optional heat, while scallions and fresh cilantro bring vibrant freshness. This 25-minute recipe pairs perfectly with steamed rice, soaking up every drop of the rich, umami-packed sauce. Easy to make yet bold in flavor, this dish is an ideal choice for a quick yet impressive dinner that highlights Vietnamese culinary flair.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (e.g., cod, catfish, or tilapia)
- 2 tablespoons granulated sugar
- 3 tablespoons water
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons lime juice
- 3 cloves garlic, minced
- 2 small shallots, thinly sliced
- 1 red chili, thinly sliced (optional)
- 2 tablespoons vegetable oil
- 2 scallions, chopped
- 2 tablespoons fresh cilantro leaves
- 0.25 teaspoon black pepper
- 4 servings steamed rice (for serving)
Instructions
Pat the fish fillets dry with paper towels and season lightly with black pepper. Set aside.
In a small saucepan, combine the sugar and 2 tablespoons of water over medium heat. Stir until the sugar dissolves, then allow it to simmer undisturbed until it turns into a deep amber caramel, about 3-4 minutes.
Carefully stir in the fish sauce, soy sauce, lime juice, and 1 tablespoon of water. Be cautious, as the mixture may sputter. Set the caramel sauce aside.
Heat the vegetable oil in a large skillet over medium heat. Add the garlic and shallots and sauté until fragrant, about 1 minute.
Place the fish fillets in the skillet and sear them for 2 minutes on each side, or until lightly golden.
Pour the caramel sauce over the fish, reduce the heat to low, and let it simmer for 5-7 minutes, spooning the sauce over the fish occasionally. The fish should be fully cooked and the sauce slightly thickened.
Add the sliced red chili (if using) and scallions to the skillet, cooking for an additional minute.
Transfer the fish to a serving platter and drizzle any remaining caramel sauce from the skillet over the top.
Garnish with fresh cilantro and serve immediately with steamed rice.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
