B
758
1 lb salmon steak (or any type of fish steak bone in)
4 tablespoons sugar
2 inches fresh ginger, minced
2 tablespoons fish sauce
1/4 teaspoon fresh ***cked pepper (to taste)
Directions:
1
Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high.
2
Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.
3
Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds.
4
Add fish sauce and fresh ***cked pepper. Stir.
5
Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
6
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.
7
Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
8
Serve immediate with steamed white rice. The sauce is good on the rice.
4 tablespoons sugar
2 inches fresh ginger, minced
2 tablespoons fish sauce
1/4 teaspoon fresh ***cked pepper (to taste)
Directions:
1
Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high.
2
Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.
3
Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds.
4
Add fish sauce and fresh ***cked pepper. Stir.
5
Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
6
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.
7
Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
8
Serve immediate with steamed white rice. The sauce is good on the rice.