Vietnamese · intermediate
Vietnamese Coconut Braised Turmeric Fish Fillets
Tender white fish simmered gently in a sweet-savory coconut water reduction infused with ground turmeric, fragrant shallots, and cracked black pepper.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, toss the white fish chunks with the ground turmeric and 1 tablespoon of fish sauce. Let stand for 10 minutes.
- 02
Place a heavy deep skillet or clay pot over medium heat and add 1 tablespoon of neutral oil and the brown sugar. Heat for 3 minutes without stirring until the sugar melts into a deep golden amber liquid.
- 03
Add the sliced shallots and minced garlic to the caramelized sugar and stir constantly for 1 minute until fragrant.
- 04
Carefully pour in the coconut water and remaining 2 tablespoons of fish sauce, stirring to dissolve the golden caramel into the liquid.
- 05
Gently nestle the marinated fish chunks into the pan in a single layer. Bring the liquid to a simmer, then reduce heat to low, cover, and braise for 12 minutes.
- 06
Uncover the skillet, increase heat slightly, and simmer for another 5 minutes until the braising liquid thickens into a glossy glaze. Scatter scallion segments over the top before serving hot with steamed jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Vietnamese Kho Caramel Braising
A signature cooking method where sugar is caramelized to build color and complex sweetness before liquid and protein are introduced to simmer down together.
Notes from the kitchen
- Keep a close eye on the sugar while making the caramel starter; it turns from golden amber to burnt very quickly.
- Using natural coconut water provides subtle authentic sweetness while creating a rich, glossy reduction sauce.
- 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.
