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. Stir in the shallots, chile, star anise, cinnamon and pepper. Remove pan from heat and stir the fish sauce into the caramel. You can have Carmelized Fish using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Carmelized Fish

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

Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved. 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. Do I need to go on?

Carmelized Fish instructions

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.

Because the word caramelized pretty much speaks itself straight into my soul. There's just something about food - any food, including but not limited to meat and vegetables - that becomes sweet and salty and textured and browned into some kind of caramelized dream that makes me never want to stop eating. 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.