Black Pepper Fish Sauce Caramel

Prep: 5 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 1 Servings

One of my favorite dishes of all time is Cá Kho Tộ, or braised and caramelized fish in claypot. A sweet and savory Vietnamese sauce called Nước Màu, or caramel, cooks with the fish, transforming it into a tender, decadent meal. In recent years, I’ve started to see this same sauce be used Stateside, often as an accompaniment to fried Brussels sprouts at upscale bars and restaurants.

Ingredients

1/2 small shallot
3 cloves garlic
1 tablespoon vegetable oil
1/2 cup fish sauce, such as Squid brand
1/2 cup granulated sugar
1/2 cup cup water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Instructions

Very finely chop 1/2 small shallot (about 1/4 cup) and 3 garlic cloves (about 1 tablespoon).
Heat 1 tablespoon vegetable oil in a small saucepan over medium heat until shimmering. Add the shallot and garlic and cook until tender and translucent, about 4 minutes. Increase the heat to medium-high. Add 1/2 cup fish sauce, 1/2 cup granulated sugar, and 1/2 cup water. Stir until the sugar is dissolved and bring to a simmer. Reduce the heat to medium and simmer until reduced by one quarter (to about 1 scant cup) and thickened slightly, 18 to 19 minutes.
Serve with vegetables like Brussels sprouts or winter squash. Roast it with your favorite fish. Try it with your favorite seafood, or pork. Drizzle some into a stir-fry.