VIETNAMESE-STYLE CARAMELIZED SALMON
This Vietnamese-style Caramelized Salmon features salmon prepared in a classic way. The fish is simmered with fish sauce and caramel sauce which gives it a delicious savory taste and beautiful color. Served with rice, this dish makes a very satisfying meal.
Provided by Sophie
Categories Main Dish
Time 55m
Number Of Ingredients 12
Steps:
- Sprinkle salt on both sides of the salmon steaks and set a side. (Note: 1/2 teaspoon of salt is the total amount to use for all the salmon steaks)
- Thinly slice shallot, ginger and tomatoes. Smash the garlic. Remove seeds from the bird's-eye chili. Set aside.
- In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see that a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan to combine (add 1/2 - 1 more tablespoon of water if the caramel sauce is too thick) and remove it from the stove. Set aside.
- In a pan over medium high heat, sear salmon steaks for 2-3 minutes each side or until golden. Transfer them to a plate.
- Place a pot that can fit all the salmon in a single layer on medium heat. Add oil and sauté shallots for a few seconds Add garlic and ginger and sauté for a few more seconds until fragrant. Arrange them to cover the bottom of the pot and place tomato slices on top. Place salmon steaks on top of the tomatoes.
- Add 1 1/2 cups of water or enough to cover the fish, add fish sauce, caramel sauce and bird's-eye chili and bring to a boil. Lower to a simmer (low - medium low heat). Sprinkle plenty of black pepper and simmer 10 minutes then gently flip the fish. You can taste the braising liquid and adjust to taste, but remember it will get saltier as we continue cooking and reduce the liquid further.
- Continue to simmer for 20-30 minutes, flip the fish one (or two) more time. Occasionally spoon the braising liquid over the salmon. If the liquid reduces too rapidly, you can add a little more water. In the last 5-10 minutes of cooking, watch closely because it may burn. The liquid will reduce, thicken like a sauce. Turn off the heat when there's just enough sauce to coat the bottom of the pot (or sooner if you prefer more sauce).
- Transfer salmon to a shallow serving bowl and sprinkle some more black pepper. Serve with rice.
Nutrition Facts : Calories 761 kcal, Carbohydrate 15 g, Protein 99 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 270 mg, Sodium 1402 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SALMON STEAK IN CARAMEL SAUCE (VIETNAMESE CA KHO)
A typical Vietnamese rice dinner has a salty meat (thit kho) or fish dish (ca kho), plus a vegetables (blanched vegetables or stir fry) and clear broth soup. This dish is typical of the salty fish dish.
Provided by Nado2003
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high.
- Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.
- Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds.
- Add fish sauce and fresh cracked pepper. Stir.
- Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
- Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin.
- Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
- Serve immediate with steamed white rice. The sauce is good on the rice.
Nutrition Facts : Calories 259.6, Fat 12.3, SaturatedFat 2.5, Cholesterol 66.9, Sodium 761.7, Carbohydrate 13, Sugar 12.9, Protein 23
CA KHO TO (VIETNAMESE FISH IN CARAMEL SAUCE)
This is an authentic Vietnamese fish dish. I have to admit that the first time I heard of fish with caramel sauce, I thought that it sounded like an awful combination! Boy, was I wrong! It is delicious and very unique-- the flavors actually work very well. Soooo good!
Provided by Sommer Clary
Categories Vietnamese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
- In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.
VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)
This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.
Provided by angelcakes
Categories Catfish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
- Remove pan from heat and stir the fish sauce into the caramel.
- It will smoke slightly.
- Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
- Stir in the shallots, chili and ginger.
- Add the fish in the caramel sauce and sprinkle with black pepper.
- Bring to a boil.
- Reduce the heat to low and cover the pan.
- Simmer for 30-45 minutes, turning the fish occasionally and carefully.
- Serve with rice.
Nutrition Facts : Calories 375.2, Fat 13.5, SaturatedFat 3, Cholesterol 124.7, Sodium 225.6, Carbohydrate 26.7, Sugar 22.2, Protein 35.2
BAKED SALMON STEAK
Something I created myself when trying to figure out what to do with some salmon steaks, spinach, chives, and thyme ended up being very delicious. Serve with sweet potato fries and acorn squash or with your choice of sides.
Provided by MikeG
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
- Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
- Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 6.2 g, Cholesterol 65.2 mg, Fat 41.5 g, Fiber 2.4 g, Protein 25.3 g, SaturatedFat 7.8 g, Sodium 7406.7 mg, Sugar 0.6 g
SPECIAL SALMON STEAKS
AFTER our children were married and gone, I prepared this entree often for my husband and me, especially on our anniversary. It was one of our favorites. We found that one of the nicest ways to enjoy each other's company was to have a great meal together. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place salmon in a lightly greased 8-in. square baking dish. Top with butter and lemon juice. Combine onion, parsley, garlic salt and lemon-pepper; sprinkle over salmon. , Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 315 calories, Fat 24g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 440mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
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