Caramel Fish with Crispy Shallots
Vietnamese-inspired caramelized seafood in a glossy, salty-sweet sauce finished with crispy fried shallots. One skillet, zero fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 12 oz fish fillets (catfish, tilapia, or cod), cut into 2-inch chunks
- 3 tbsp granulated sugar
- 2 tbsp soy sauce
- 2 medium shallots, sliced thin
- ¼ cup water
- 2 tbsp neutral cooking oil for frying shallots
Instructions
- 1
Heat 1 tbsp oil in a 10-inch skillet over medium-high. Once shimmering, add sliced shallots and fry until golden brown and crispy, ~3 minutes. Transfer to a paper towel to cool.
- 2
Add remaining 1 tbsp oil to the skillet. Lay fish chunks in a single layer without crowding; sear 2 minutes per side until golden, working in batches if needed.
- 3
Push fish to the side. Sprinkle sugar directly into the empty pan and stir with a spoon until it melts and turns light amber, ~90 seconds.
- 4
Pour soy sauce and water into the pan, stirring gently to coat the fish. Simmer 2 minutes until the sauce thickens and coats the fish with a gloss.
- 5
Transfer fish and sauce to a serving plate. Top with crispy shallots and serve immediately with jasmine rice.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- paper towels
- serving plate
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