Vietnamese Fish Caramel

Instructions

1. Prepare the fish
   Clean the fish thoroughly and pat dry with paper towels. Cut into 2-inch pieces if using steaks, or leave fillets whole. Season with a pinch of salt and black pepper on both sides.
2. Make the caramel
   In a clay pot or heavy-bottomed pan, heat the sugar over medium heat. Do not stir until the sugar begins to melt, then stir gently until it turns a deep amber color. Be careful not to burn it. When it reaches the right color, carefully add the coconut water and stir to combine.
3. Prepare the aromatics
   In the same pot, add the vegetable oil, then add sliced onions, minced garlic, and grated ginger. Sauté until fragrant, about 2 minutes. Add the fish sauce and black pepper, stirring to combine with the caramel.
4. Cook the fish
   Carefully arrange the fish pieces in the pot, skin side down if using fillets. Spoon some of the sauce over the fish. Bring to a gentle simmer, then lower the heat, cover, and cook for 10 minutes.
5. Flip and continue cooking
   Gently turn the fish pieces over, being careful not to break them. Spoon more sauce over the fish and continue to cook uncovered for another 10-15 minutes, or until the sauce has thickened and the fish is cooked through and has absorbed the flavors.
6. Serve
   Garnish with sliced green onions, red chilies (if using), and fresh cilantro leaves. Serve hot with steamed white rice and stir-fried greens for a complete meal.