PRESSURE COOKER VIETNAMESE CARAMEL SALMON
Whether you use an Instant Pot or your old stove top mode pressure cooker, you won't regret making this Vietnamese caramel salmon. It comes together in minutes--minutes!--and is rich with Asian flavors.
Provided by Melissa Clark
Categories Mains
Time 15m
Number Of Ingredients 11
Steps:
- In your pressure cooker or Instant Pot, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest, lime juice, and black pepper. Use the sauté function to bring to a simmer and then turn off the heat.
- Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into a fillet. If you prefer your salmon more well-done, cook it for another minute or so using the sauté function.
- Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. (The fillets may fall apart a little as you lift them out. That's okay. They'll still taste ridiculously lovely.)
- Use the sauté function to reduce the sauce until it's thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.
Nutrition Facts : ServingSize 1 portion, Calories 352 kcal, Carbohydrate 20 g, Protein 35 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 1517 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 8 g
PRESSURE COOKER VIETNAMESE CARAMEL SALMON
Searing salmon in a tangy lime and ginger caramel that's spiked with Asian fish sauce is one of my favorite ways to cook the fish. Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven. But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender. If you like your salmon slightly rare in the center, seek out thick center-cut fillets. They are less likely to overcook than are thinner pieces. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using the sauté function, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, and black pepper in the pressure cooker. Bring to a simmer and then turn off the heat.
- Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into one of the fillets. If you prefer your salmon more well-done, cook it for another minute using the sauté function.
- Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. Reduce the sauce on the sauté function until it is thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 7 grams, Sodium 1512 milligrams, Sugar 19 grams
INSTANT POT VIETNAMESE CARAMEL SALMON
Instant Pot Vietnamese Caramel Salmon- Cooking salmon in Vietnamese Caramel Sauce ( a combo of soy sauce, ginger and brown sugar) in the Instant Pot insures the most flavorful, delicate, flaky melt in your mouth perfect salmon. Quick & Easy! Only 1 minutes cook time + 5 mins. pressure release.
Provided by Susan | HealthyInstantPotRecipes.com
Categories Main Course
Time 6m
Number Of Ingredients 11
Steps:
- Select the sauté function on the Instant Pot and add olive oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and black pepper. Mix ingredients together and bring to a simmer. When the mixture starts to simmer, turn off the sauté function.
- Add the salmon, skin-side up. Spoon the sauce over the salmon. Set Instant Pot to Manual and cook on low pressure for 1 minute. Allow pressure to release naturally for 5 minutes; then quick release any remaining pressure/steam. If necessary (if filets are extra thick) you can cook an additional minute or so using the sauté function if you prefer your filets a bit more well-done.
- Lift the salmon (carefully with a spatula) onto a serving platter, flipping so that the skin side is down and the browned, caramelized side is facing up. Set Instant Pot to sauté function, allowing the remaining sauce in the pot to reduce and become thick and syrupy (about2- 3 minutes). Spoon the sauce over salmon and garnish with fresh cilantro and sliced green onions. Squeeze some additional lime juice over salmon if desired.
Nutrition Facts : ServingSize 1 g, Calories 337 kcal, Carbohydrate 22.2 g, Protein 34 g, Fat 14.3 g, SaturatedFat 2.1 g, Cholesterol 94 mg, Sodium 1094 mg, Sugar 16 g
VIETNAMESE CARAMELIZED PORK (THIT KO) - INSTANT POT VERSION
Sweet and salty braised pork with eggs. If you can't find coconut soda, you can use coconut water instead. You can also mix in or sub pork shoulder for a leaner version. There are many versions from different families. This is what we like coming from a half Lao/half Viet home.
Provided by tacocat1000
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place eggs into the instant pot on a wire rack. Pour in 1 cup of water and set on high pressure for 5 minutes. Do a quick release and put the eggs in an ice bath. Peel and set aside.
- Combine the pork with garlic, shallot, salt, black pepper, msg, soy sauce in a large bowl. Let this marinate while you make the caramel sauce. You can also do this step ahead of time and just let it sit overnight in the fridge.
- Set the pot to Saute mode on high. Add in the marinated pork and saute for 5-7 minutes until the garlic and shallots are soft and the pork has some color. Deglaze with 1 cup of water making sure to scrape up all the bits. Turn off the pot.
- Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Careful not to burn it. Watch it carefully! Slowly pour in ¼ cup of water and stir to make a sauce. Add to the instant pot. (You can also caramelize the sugar while your meat browns.).
- Add the hard boiled eggs, coconut soda, star anise pods and (if needed) just enough water to cover the pork. It should not take more than 2 cups. Cook it on high pressure for 30 minutes and NPR for 15 minutes.*.
- Add the fish sauce and salt to taste (if needed). Serve with rice and pickled vegetables!
- *OPTIONAL - Once you remove the lid, set it to Saute mode on high for 15 minutes to reduce the liquid by 1/3. You don't have to worry too much with the instant pot overboiling or over reducing because it will maintain the heat level and switch to "keep warm" when the timer shuts off.
Nutrition Facts : Calories 1288.4, Fat 122.3, SaturatedFat 63.4, Cholesterol 295.6, Sodium 1156.2, Carbohydrate 26.8, Fiber 9.4, Sugar 15.9, Protein 25
PRESSURE COOKER VIETNAMESE CARAMEL PORK AND EGGS
Called thit heo kho trung in Vietnamese, this rich combination of pork and eggs in bittersweet caramel sauce and coconut water is a must-have on many southern Vietnamese Tet menus, though people enjoy it as cozy year-round fare, too. It is typically made well in advance of Lunar New Year, so you're free to relax when the holiday comes around. If you didn't plan ahead to make it on the stovetop, follow this pressure cooker version to make the braise in a flash. Serve it with crunchy pickled bean sprout salad, stir-fried greens and steamed rice.
Provided by Andrea Nguyen
Categories meat, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make a caramel sauce: In a small saucepan, stir together the sugar, vinegar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
- Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a 6-quart multicooker on the highest heat setting, such as "Saute." Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 2 minutes per side, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Lock the lid, then set to high pressure for 12 minutes.
- Naturally depressurize for 10 minutes before releasing pressure. Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.)
- Return the liquid to the pot, bring to a boil on the highest heat setting (Saute) and cook until reduced to 1 cup, 15 to 18 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.
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