Vietnamese Fish in Caramel Sauce

Instructions

1. Prepare the fish
   Clean the fish thoroughly and pat dry with paper towels. Cut into 2-inch pieces if using large fillets. Season lightly with black pepper and set aside.
2. Make the caramel sauce
   In a heavy-bottomed saucepan or clay pot if available, add sugar and water. Heat over medium heat without stirring until the sugar begins to melt. Once it starts turning amber (about 3-4 minutes), swirl the pan gently to ensure even caramelization. When it reaches a deep amber color, carefully add 1/4 cup of coconut water or broth (it will splatter). Stir until the caramel is fully dissolved.
3. Sauté aromatics
   In a separate large pan, heat oil over medium heat. Add sliced onions and cook until translucent, about 2 minutes. Add minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant, being careful not to burn the garlic.
4. Cook the fish
   Add the fish pieces to the pan with the aromatics. Gently turn the fish to coat with the oil and aromatics, being careful not to break the pieces. Cook for about 2 minutes on each side until lightly browned.
5. Add the caramel and braise
   Pour the caramel sauce over the fish. Add the fish sauce and remaining coconut water or broth. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for about 15 minutes, occasionally spooning the sauce over the fish.
6. Finish the dish
   Remove the lid and add sliced chili and green onions. Continue to simmer uncovered for another 5 minutes or until the sauce has reduced and thickened slightly. The sauce should coat the back of a spoon but still be somewhat liquid.
7. Serve
   Transfer the fish and sauce to a serving dish. Garnish with fresh cilantro leaves. Serve hot with steamed white rice to absorb the delicious caramel sauce.