Ingredients:
2 tilapia or another type of firm white fish
2 tablespoon vegetable oil
3 tablespoons of shallot finely chopped
3-4 garlic cloves, minced
1 inch piece of fresh ginger, match sticks
1-2 Thai chili peppers chopped depending on your spice level
A stem of fresh green peppercorn optional
1/2 cup of coconut water or coco Rico soda or water
3 tablespoons of fish sauce
1-2 tablespoon of brown sugar or palm sugar works best but if using coconut soda or thick soy sauce you can skip this since it is already sweet
1 tablespoon of sweet thick soy sauce
1/2 teaspoon freshly ground black pepper
2 scallion chopped
Fresh cilantro chopped
Instructions:
1. Prepare the fish:
Clean and cut the fish into steaks or chunks. If using catfish, ensure it’s cleaned properly.
Pat dry with a paper towel.
2. Make the caramel sauce:
Heat a tablespoon of oil in a clay pot or heavy-bottomed skillet over medium heat.
Add the sugar and let it melt slowly, stirring occasionally. Once it begins to darken and turn amber, add a bit of water to stop the caramelization process. Stir until smooth. You can omitted this if you are using coconut soda and sweet thick soy sauce.
3. Sauté aromatics:
Add the remaining oil to the pot, and sauté the shallots, garlic, and ginger until fragrant (about 1-2 minutes). You can also add the chili at this stage if you like it spicy.
4. Add the fish:
Gently add the fish to the pot. Turn the fish to coat it in the caramelized sauce and aromatics.
5. Season the dish:
Add the fish sauce, sweet thick soy sauce, freshly ground black pepper, and coconut water. Stir gently to combine, then add the half of the chopped scallion.
Bring the mixture to a simmer, cover the pot, and let it cook for about 15-20 minutes, or until the fish is cooked through and tender.
6. Reduce the sauce:
Once the fish is cooked, uncover the pot and let the sauce reduce to a thick, sticky consistency. Adjust seasoning as needed (you may want to add a little more fish sauce or sugar depending on your taste).
7. Garnish and serve:
Garnish with fresh green peppercorn, the remainder of chopped scallion and fresh cilantro if desired. Serve hot with steamed jasmine rice.
This dish is flavorful and comforting, with a balance of sweet, salty, and savory notes. Enjoy!
