Vietnamese-Style Caramel Braised Fish

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 417.6
  • Total Fat: 12.2 g
  • Cholesterol: 96.7 mg
  • Sodium: 589.2 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 29.0 g

View full nutritional breakdown of Vietnamese-Style Caramel Braised Fish calories by ingredient
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(As seen in The Boston Globe Magazine, March 2009.) (As seen in The Boston Globe Magazine, March 2009.)
Number of Servings: 6


    2 tablespoons fish sauce (nuoc mam or nam pla)
    2 large shallots, finely chopped (about 2/3 cup)
    3 medium cloves, garlic, minced (about 1 tbsp)
    1 1/2 teaspoons black peppers
    1/4 teaspoon red pepper flakes
    1/3 cup plus 1/2 teaspoon sugar
    2 pounds catfish, large fillets cut in half crosswise
    1 tbsp freshly squeezed lime juice, or more to taste, plus lime wedges for serving
    3 scallions, thinly sliced
    1/4 cup chopped cilantro


- mix fish sauce with 1/3 cup water in small bowl and set aside
- in another small bowl, mix shallots, garlic, black & red pepper, and set aside
- pour 1/3 cup water into a very large, heavy skillet
- pour 1/3 cup sugar into center of water
- set pan over medium heat, swirling pan once or twice to evenly moisten sugar, until sugar melts (about 1.5 minutes)
- cook, gently swirling pan occasionally and more often as sugar browns, until evenly caramelized and copper colored (about 12 minutes... okay if mixture smokes)
remove from heat
- slowly add fish-sauce mixture, swirl pan to combine
- return to medium heat and bring to boil
- add shallot mixture and cook, stirring occasionally, until shallots soften (about 1.5 minutes)
- add fillets, reduce heat to medium-low and cover
- braise until fish is just cooked through (about 10 minutes)
- turn fish over at the halfway point
- transfer fish to serving platter and cover loosely with foil
- increase heat to high
- add remaining 1/2 teaspoon sugar, bring to boil, and cook, stirring occasionally, until juices are reduced (about 3 minutes)
- add lime juice and accumulated juices from fish on platter and stir to mix
- pour over fish
- sprinkle with scallions and cilantro
- serve with lime wedges

Number of Servings: 6

Recipe submitted by SparkPeople user HANNAH_1721.

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