Vietnamese Caramel Fish

Instructions

1. Prepare the fish
   Clean the fish fillets thoroughly and pat dry with paper towels. Cut into 2-inch pieces if using larger fillets. Season lightly with a pinch of salt and set aside.
2. Make the caramel
   In a heavy-bottomed saucepan over medium heat, combine sugar and water. Do not stir but swirl the pan occasionally until the sugar dissolves and turns amber in color, about 5-7 minutes. Be careful not to burn it. Once it reaches a deep amber color, remove from heat and carefully add 2 tablespoons of fish sauce (it will bubble vigorously). Set aside.
3. Prepare the aromatics
   Heat vegetable oil in a clay pot or deep skillet over medium heat. Add minced garlic, ginger, and shallots, cooking until fragrant but not browned, about 1-2 minutes. Add the sliced chili and cook for another 30 seconds.
4. Cook the fish
   Carefully place the fish pieces in the pot, arranging them in a single layer if possible. Cook for 2 minutes on each side until lightly browned.
5. Add the caramel sauce
   Pour the caramel sauce over the fish, then add the remaining fish sauce, coconut water, and brown sugar. Bring to a simmer, then reduce heat to low.
6. Simmer and reduce
   Cover and simmer for about 15 minutes, occasionally spooning the sauce over the fish. Then uncover and continue to simmer until the sauce thickens and coats the fish pieces, about 5 more minutes. Add black pepper and adjust seasoning if needed.
7. Serve
   Transfer the fish to a serving dish, spooning the sauce over the top. Garnish with chopped green onions and fresh cilantro. Serve hot with steamed rice.