White rice and stir-fried Asian greens, such as bok choy, are good accompaniments for this classic sweet and savory Vietnamese fish dish.
1. Combine granulated sugar and 1/4 cup water in a 1-qt. saucepan over medium-low heat and cook, without stirring, until sugar dissolves and sauce becomes dark brown, about 25 minutes. Remove pan from heat and let cool slightly. Vigorously stir in brown sugar, fish sauce, salt, pepper, and garlic to make a marinade. Put the fish into a shallow baking dish and pour marinade over the steaks, flipping to coat; set aside to let marinate for 15 minutes.
2. Heat oil in a 12" skillet over medium-high heat. Add the fish and marinade and cook, flipping fish once, until marinade thickens, about 5 minutes. Add coconut juice and bring to a boil. Reduce heat to medium-low and simmer, flipping the fish once and basting with the cooking liquid, until the liquid thickens slightly and the fish is cooked through, about 15 minutes. Using a spatula, transfer fish to 4 serving plates. Raise heat to medium-high, add chiles and scallions, and cook until scallions soften, 2-3 minutes. Spoon sauce over fish and serve with rice and stir-fried greens, such as bok choy.
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 4 | ||
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Calories: 874 | ||
Calories from Fat: 295 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 19.7g | 99 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 74.7mg | 23 % | |
Sodium 1292.1mg | 45 % | |
Potassium 1030.2mg | 27 % | |
Total Carbohydrate 108.3g | 32 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 98.8g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 874
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