A flavorful Vietnamese dish featuring fish simmered in a rich caramel sauce, perfect for a hearty meal.
Heat the sugar in a saucepan over medium heat until it melts and turns a golden caramel color.
Keep stirring the sugar to prevent it from burning.
Carefully add the fish sauce to the caramelized sugar and stir until combined.
The mixture may bubble vigorously, so pour slowly.
Add the shallots, chili, and ginger to the sauce and stir to combine.
Slice the shallots thinly for even cooking.
Place the fish fillets into the sauce, ensuring they are coated evenly.
Turn the fish gently to avoid breaking the fillets.
Cover the saucepan and simmer on low heat for 30 minutes, turning the fish occasionally.
Check occasionally to ensure the sauce doesn't reduce too much.
Serve the fish hot with steamed rice, garnished with a sprinkle of black pepper.
Add fresh herbs like cilantro for an extra burst of flavor.
