CARAMELIZED BLACK-PEPPER FISH
This is a Vietnamese recipe from the website panningtheglobe.com. The last 2 ingredients are for the garnish.
Provided by Ck2plz
Categories Cambodian
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry).
- Sprinkle with scallions and cilantro. Serve with steamed rice and a simple green vegetable.
Nutrition Facts : Calories 365.9, Fat 7.1, SaturatedFat 1.3, Cholesterol 136.2, Sodium 1607.8, Carbohydrate 20, Fiber 0.7, Sugar 13.5, Protein 53.3
CARAMEL COATED CATFISH
Catfish cooked Vietnamese style, coated in a caramel fish sauce.
Provided by Everett
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
- Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.
Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g
SALT-AND-PEPPER FISH
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Cod Rice Ginger Green Onion/Scallion Pepper Pescatarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
- Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
- Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
- Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
- Transfer rice to a platter and top with fish; pour any pan juices over.
CARAMELIZED BLACK-PEPPER FISH FROM VIETNAM
Number Of Ingredients 10
Steps:
- 1.Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside. 2.Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry) 3.Sprinkle with scallions and cilantro. Serve with steamed rice and a simple green vegetable.
FAST VIETNAMESE CARAMEL BLUEFISH
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
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.
More about "caramelized black pepper fish recipes"
CARAMELIZED BLACK-PEPPER FISH FROM VIETNAM
From panningtheglobe.com
4/5 (3)Category Main CourseCuisine VietnameseTotal Time 30 mins
- Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry)
SALT AND PEPPER FISH RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (70)Author Andy BaraghaniServings 4Estimated Reading Time 6 mins
- Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
- Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
- Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
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