Step by step

Method

4 steps

1. 1

   Cut 1–1¼ pounds firm fish steaks or fillets (catfish, salmon, or cod) into large pieces and pat dry. Thinly slice 2–3 shallots or ½ onion, mince 3 garlic cloves, and slice 1–2 red chilies or jalapeños. Optional: a few slices of fresh ginger.

2. 2

   Make the caramel base: in a clay pot, small Dutch oven, or heavy saucepan, melt 2 tablespoons sugar over medium heat 3–5 minutes until it turns amber and smells like toasted caramel — watch closely so it doesn't go black. Carefully add 1 tablespoon oil and the shallots; stir 30 seconds (it may seize — keep stirring). Add garlic and chili.

3. 3

   Nestle in the fish. Pour around it: 2–3 tablespoons fish sauce, ½ cup water or coconut water, ½ teaspoon black pepper, and optional 1 teaspoon soy. Spoon some liquid over the fish. Bring to a simmer, then cover and cook medium-low 8–12 minutes until the fish flakes and the sauce is glossy and savory-sweet. Flip once halfway if pieces are thick.

4. 4

   Uncover and simmer 1–2 minutes to thicken if the sauce looks thin. Finish with green onion. Serve with lots of rice to catch the sticky caramel-fish sauce. You want mahogany sauce clinging to tender fish — salty-sweet, a little peppery heat.