Caramel Fish Fillets

Sounds crazy, I know, but it’s a ubiquitous dish in Vietnam. The fish is basically poached in melted sugar, which becomes a miraculously not-too-sweet sauce. Black pepper is the main seasoning and also somewhat amazing in its effect. Serve the fish and sauce over simply cooked white long-grain rice or Steamed Sticky Rice, Thai Style
Other protein you can use: shrimp or scallops; thinly sliced or cubed pork shoulder or boneless chicken thighs; beef sirloin; or tofu cubes.

1 cup sugar

1/2 cup nam pla (Thai fish sauce), plus more to taste

3 or 4 medium shallots, sliced (about 1/2 cup)

1 teaspoon freshly ground black pepper, or more to taste

Juice of 2 limes, plus more to taste

About 11/2 pounds thick white fish fillets

Chopped fresh cilantro leaves for garnish

• Put a large, deep skillet over medium heat and add the sugar and a tablespoon or two of water. Cook, occasionally shaking the pan gently, until the sugar liquefies and begins to bubble, about 5 minutes. When the sugar is all liquid, cook until it darkens, another minute or so; turn off the heat. Mix the nam pla with 1/2 cup water; carefully, and at arm’s length, add this to the melted sugar. Turn the heat up to medium-high and cook, stir- ring constantly, until the caramel melts into the liquid, 1 or 2 minutes. Add the shallots and cook, stirring occasionally, until they soften, about 5 minutes.
• Add the black pepper and lime juice, then lay the fish in the sauce. If the sauce does not reach at least halfway up the fish, add some water. Simmer until the fish is done (a thin-bladed knife inserted into the center will meet little resistance).
• Taste and add more fish sauce, lime juice, or pepper if necessary, then garnish with cilantro and serve, with the sauce poured on top of the fillets.

MAKES: 4 servings

TIME: 30 minutes