Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 fillet and 2 tablespoons sauce)

For most of its flavor, this Vietnamese classic relies on sugar and pepper, which everyone has on hand. The sugar is used to make a slightly bitter caramel sauce, and the results are spectacular.

How to Make It

Combine 1/4 cup water, sugar, and fish sauce in a large nonstick skillet; bring to a boil, stirring to dissolve the sugar. Add lemongrass, garlic, and pepper. Cook 1 1/2 minutes or until slightly reduced. Add 1/4 cup water, onions, and fish, and cook over medium-high heat 7 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle with cilantro.

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