Vietnamese Caramelized Fish

Instructions

1. Prepare the fish
   Clean the fish thoroughly and pat dry with paper towels. If using fillets, cut into 2-inch pieces. If using steaks, leave whole. Season both sides with a pinch of salt and black pepper.
2. Make the caramel sauce
   In a clay pot or heavy-bottomed pan, heat the sugar over medium heat until it begins to melt. Do not stir initially, but swirl the pan gently. Once the sugar starts turning amber (about 3-4 minutes), carefully add 2 tablespoons of water and stir quickly. The mixture will bubble vigorously. Continue stirring until smooth.
3. Cook the aromatics
   Add the vegetable oil to the caramel, then add the sliced onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant and the onion begins to soften.
4. Add the fish
   Carefully place the fish pieces into the pot, skin side down if using fillets. Cook for 2 minutes, then gently flip the fish to coat both sides in the caramel mixture.
5. Add seasonings
   Pour in the fish sauce, soy sauce, coconut water or broth, and sprinkle with black pepper. The liquid should come about halfway up the sides of the fish. If needed, add a little more coconut water or broth.
6. Simmer and reduce
   Bring to a gentle simmer, then lower the heat. Cover and cook for 15 minutes, occasionally spooning the sauce over the fish. Remove the lid and continue cooking for another 5 minutes, until the sauce has thickened and reduced by about half.
7. Garnish and serve
   Sprinkle with sliced green onions and chili peppers if using. Serve hot with steamed white rice and Vietnamese pickled vegetables if desired.