Vietnamese Caramelized Black Pepper Swordfish
Servings: 2
Ingredients
- 3/4 cup chopped shallots
- 1 tablespoon olive oil
- 1/4 cup sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 1 1/2 teaspoons fresh ground black pepper
- 1 lb swordfish, about 1" thickness skin and blood line removed, cut into 2 equal pieces
Garnish
- 2 scallions thinly sliced
- 1/3 cup cilantro, more to taste chopped
Instructions
- Heat oil in skillet over medium heat. Add the shallots and cook for 5 minutes, stirring occasionally, until they soften and are translucent. Transfer them to a bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown, thicken, and bubble. Add black pepper and the cooked shallots and cook for a minute or two more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes.
- Garnish with scallions and cilantro.
Notes
Don't be afraid of the initial smell of the sauce! Fish sauce smells strong! It will mellow and bind beautifully with the other ingredients, promise!