Carmelized Fish. 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. Best fish I've had in a long time. My boyfriend was a skeptic about caramelized fish sauce but it was beautiful!

I found the sauce to be a bit spicy for my taste so I think I will reduce the amount of pepper flakes and black pepper the next time. Brush fish all over with oil. Using the butt of a kitchen knife, pound and bruise stalks all over. You can have Carmelized Fish using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Carmelized Fish

You need of caramel sauce.
You need 1 tbsp of lime juice.
Prepare 115 grams of brown sugar.
You need 4 large of pounded garlic.
Prepare 4 small of shallot or onion.
Prepare 1 tbsp of oil.
You need 3 tbsp of fish sauce.
You need 3 tbsp of dark soy sauce.
Prepare of FISH OPTION.
It's 1 large of salmon fish head or any fish fillet.

Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. A tablespoon of coconut water helped the sugar caramelize faster, getting us the deep coffee color we were after in just minutes. We avoided burning the caramel by adding more liquid, which also released the flavors of the aromatics. Stir in the shallots, chile, star anise, cinnamon and pepper.

Carmelized Fish step by step

pan fried or grill or broil the salmon or fish.
With oil sautee pounded garlic and onion paste till fragrant then add dark soy sauce ,fish sauce and sugar with lime juice and stir vigorously to mix.
immediately mix over cooked salmon or fish and coat well and serve hot.

Vietnamese Caramelized Fish (Ca Kho) One of the most classic Vietnamese dishes is caramelized/braised fish ("ca kho" in Vietnamese - "ca" means fish and "kho" means braising). It is not a dish that you would easily find at your local Vietnamese restaurants, but it showcases traditional Vietnamese cooking techniques and core flavors of Vietnamese cuisine. In a small bowl, combine the brown sugar, mustard, butter and dill. Place salmon skin side down on a greased broiler pan. Brush half of the glaze mixture over fillets.