Fast Vietnamese Caramel Bluefish Recipes

FAST VIETNAMESE CARAMEL BLUEFISH

Fast Vietnamese Caramel Bluefish image

The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can't get bluefish, other full-flavored fillets can be substituted. And if you can't find lemongrass, use strips of lemon or lime zest instead.

Provided by Melissa Clark

Categories dinner, lunch, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)
1 tablespoon peanut, grapeseed or safflower oil
1 stalk lemongrass, or use lemon or lime zest (see note)
1/3 cup light brown sugar
2 tablespoons Asian fish sauce
1 1/2 tablespoons soy sauce
1 teaspoon grated ginger
1/2 teaspoon black pepper
Sliced scallions, as needed
Thinly sliced jalapeño, as needed
Fresh cilantro, as needed
Cooked rice, for serving (optional)

Steps:

Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) image

This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.

Provided by angelcakes

Categories Catfish

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs catfish or 1 1/2 lbs red snapper fillets, cut up into about 4 inch pieces
1/3 cup white sugar
1/4 cup fish sauce (preferably Three Crabs Brand)
4 shallots, thinly sliced
1 tablespoon chopped fresh chili pepper
2 slices ginger, julienned
ground black pepper

Steps:

In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
Remove pan from heat and stir the fish sauce into the caramel.
It will smoke slightly.
Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
Stir in the shallots, chili and ginger.
Add the fish in the caramel sauce and sprinkle with black pepper.
Bring to a boil.
Reduce the heat to low and cover the pan.
Simmer for 30-45 minutes, turning the fish occasionally and carefully.
Serve with rice.

Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2

QUICK VIETNAMESE FISH IN CARAMEL SAUCE

Quick Vietnamese Fish in Caramel Sauce image

Tracy K highly recommends this recipe - and I trust her recommendations. From the July, 2006 edition of 'Delicious' magazine...here for posterity...

Provided by evelynathens

Categories Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons vegetable oil
1 3/4 lbs red snapper, skin on, cut into 2 1/4 inch pieces (or other mild white fish, Tracy used catfish, without skin)
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1/4 cup dark soy sauce
1/2 cup firmly packed brown sugar
1/4 cup fish sauce
1 tablespoon fresh lime juice
fresh ground black pepper

Steps:

Combine soy sauce, brown sugar and fish sauce, set aside.
Heat 1 tablespoons oil in skillet over high heat. When hot, cook fish skin side down 2 minutes, or until lightly browned. Turn and cook one minute, then remove from skillet.
Reduce heat to medium and add remaining 1/2 Tbsp oil. Add onion, cook 2 minutes or until wilted and just beginning to brown. Add garlic, cook one minute. Add soy sauce mixture, stir well. Return fish to skillet and cook 2-3 minutes, or until sauce is dark and syrupy. Top with lime juice and black pepper.
Serve with steamed rice and vegetables (sauteed greens are good here!).

Nutrition Facts : Calories 379.5, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.6, Sodium 2261.2, Carbohydrate 32.1, Fiber 0.6, Sugar 28.6, Protein 43.9

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