Caramelized Fish with Pineapple
Caramelized Fish with Pineapple offers a delicious and easily attainable recipe that tantalizes the taste buds. The simplicity of this dish is underscored by the accessibility of its ingredients, all of which can be conveniently sourced from local markets. The key components include water, sugar, minced garlic, fish sauce, salt, a whole trout, snakehead, or catfish (cleaned and cut into ½-inch thickness), pineapple, green onions, and black pepper.
To begin, a caramelized sauce is created by combining water and sugar in a pot or skillet. The mixture is stirred and cooked until the sugar transforms into a dark brown hue. Immediately, 2 cups of water are poured over the caramelized sauce, creating the base for the dish. The addition of minced garlic, fish sauce, sugar, and salt enhances the savory profile of the sauce, infusing it with depth and flavor.
Next, the cleaned and cut fish, along with sliced pineapple, are introduced to the simmering sauce. The ingredients cook together until the fish reaches a tender consistency, and the liquid is reduced to create a flavorful caramelized coating. The final touches involve adding chopped green onions and black pepper, elevating the dish with a burst of freshness and subtle heat. Caramelized Fish with Pineapple is best served hot alongside rice, providing a harmonious blend of sweet, savory, and tangy notes that make it a delightful addition to any meal.
|1 tablespoon of water
|1 tablespoon of sugar
|2 cloves of garlic, minced
|2 tablespoons of fish sauce
|1 teaspoon of salt
|1 whole trout, snakehead or catfish (900 gram), cleaned and cut ½ inch thick
|1/2 pineapple, peeled and sliced
|3 stalks of green onion, chopped
|1/4 teaspoon of black pepper
Directions to make Caramelized Fish with Pineapple
- First make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown color, immediately pour 2-cups water over caramelized sauce, stirs well.
- Add garlic, fish sauce, sugar and salt, stirs well.
- Add fish and pineapple, simmering till fish tender and water reduced.
- Add green onion and black pepper.
Serve hot with rice.
Related Recipe: Shrimp and Pickle Lotus Stems
Serving Size: 3
Calories Per Serving: 570