Thursday, September 5, 2013

Fish Fillet with Ginger and Caramel Sauce

I have to admit I was hesitant to try this recipe. The photo on the cookbook really does look yummy. However, I easily get turned off by recipes that are too lengthy and those that require too many pots to prepare. Well, to make a long story short I actually tried it out - twice. Hubby loved it and requested to have it again for dinner the next day with my in-laws. I followed the exact recipe on my first try but tweaked it a little the second time in an attempt to simplify the recipe. In terms of taste and flavor there doesn't seem to be any difference however which way it was prepared. So here you go, I hope you'll love it.         

Fish fillet, 1 pound
Ginger, 1 tablespoon, minced
Cilantro, chopped
Fish sauce
Oil, about 3 tbsp.
Garlic, 3 cloves, minced
Onion, 1 small, minced
Lemon or lime juice
Sugar, ½ cup
Marinate fish in pepper, ginger, cilantro and fish sauce for 15 minutes.
Meanwhile, prepare caramel sauce by combining sugar, juice of 1/2 lemon or lime and 4 tbsp water. Stir and bring to a boil. Turn off heat when thick, pour on to a small bowl and set aside.  
On the same pan, heat 2 tbsp oil and sear fish on both sides, reserve the marinade. Remove from heat.

Add a little more oil (if needed) ,add onion and garlic until light brown. Pour in marinade and caramel syrup. Stir together.
Add fish and let simmer for a few minutes.
Add juice of remaining half of lime or lemon and turn off heat.
Serve and garnish with cilantro.

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