Vietnamese Caramel Trout Recipes

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

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

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

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

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

PRESSURE COOKER VIETNAMESE CARAMEL SALMON

Searing salmon in a tangy lime and ginger caramel that's spiked with Asian fish sauce is one of my favorite ways to cook the fish. Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven. But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender. If you like your salmon slightly rare in the center, seek out thick center-cut fillets. They are less likely to overcook than are thinner pieces. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories dinner, cookbook exclusive, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Pressure Cooker Vietnamese Caramel Salmon image

Steps:

Using the sauté function, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, and black pepper in the pressure cooker. Bring to a simmer and then turn off the heat.
Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into one of the fillets. If you prefer your salmon more well-done, cook it for another minute using the sauté function.
Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. Reduce the sauce on the sauté function until it is thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 7 grams, Sodium 1512 milligrams, Sugar 19 grams

Ingredients

1 tablespoon coconut oil, melted, or 1 tablespoon extra-virgin olive oil
1/3 cup packed light brown sugar
3 tablespoons Asian fish sauce
1 1/2 tablespoons soy sauce
1 teaspoon grated peeled fresh ginger
Finely grated zest of 1 lime
Juice of 1/2 lime
1/2 teaspoon freshly ground black pepper
4 skinless salmon fillets, preferably center-cut pieces, 6 to 8 ounces each
Sliced scallions (white and green parts), for garnish
Fresh cilantro leaves, for garnish

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

Fast Vietnamese Caramel Bluefish image

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.

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)

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