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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a Penzey's recipe. I would recommend cutting the broth in half. It didn't simmer down enough and any more time would over cook the fish. Ingredients:
2 tablespoons coconut oil or 2 tablespoons olive oil |
1 teaspoon sugar |
8 -12 ounces white fish fillets (chopped or thinly sliced) |
1 teaspoon chopped shallot |
1 teaspoon chopped green onion |
1/2-1 teaspoon chopped fresh chili pepper |
1 1/2 tablespoons fish sauce |
2 teaspoons sugar, divided |
1/2 teaspoon fresh ground black pepper or 1/2 teaspoon white pepper |
1 cup chicken broth (homemade preferably) |
Directions:
1. Clean and chop/slice the fish and place in a bowl. Add the shallot, green onion, chillies, fish sauce, 1 tsp of the sugar (not the sugar with the coconut oil) and the pepper. Stir gently to combine and let sit 15 minutes.
2. For the caramel syrup, heat the oil and sugar over medium heat in a large skillet, stirring constantly, until the sugar forms golden brown blobs in the oil, 3-5 minutes. Don't cook too long or the blobs harden up into candy.
3. Add the fish, toss to coat with the caramel syrup. Add broth, stir again. The blobs should dissolve and make the liquid golden in color.
4. Bring to a simmer and add the remaining sugar; continue to simmer until the sauce is reduced by half and lightly thickened and the fish is cooked through, 12-15 minutes. Garnish with a little extra ground pepper and chopped green onion and serve with rice and veggies.
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