Vietnamese · intermediate
Vietnamese Caramelized Claypot Salmon
Rich salmon steaks simmered in an aromatic dark sugar and coconut caramel glaze accented with crushed black pepper and bird's eye chili.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat the sugar and 1 tablespoon of water in a clay pot or deep pan over medium-low heat without stirring until it melts into a rich amber caramel sauce.
- 02
Add the sliced shallots and minced garlic to the amber caramel, stirring constantly for 30 seconds until fragrant.
- 03
Pour in the coconut water and halal fish sauce, stirring until the caramel dissolves completely into a bubbling braising liquid.
- 04
Nestle the salmon steaks into the liquid, add the halved chili, and reduce heat to low.
- 05
Simmer gently uncovered for 12 to 15 minutes, turning the salmon once, until the liquid reduces into a sticky dark sauce coating the fish.
- 06
Garnish with black pepper and scallions before serving hot with steamed jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Nước Màu (Caramel Sauce Braising)
Melting dry sugar into liquid caramel to serve as both a rich color base and flavor anchor for slow-simmered proteins.
Notes from the kitchen
- Watch the caramel melting closely; pull it from heat as soon as it reaches a deep golden hue to prevent burning.
- Using thick fish cuts prevents them from breaking apart during braising.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
