Editorial sample recipeVietnameseintermediateDairy-FreeGluten-Free

Vietnamese Coconut Braised Turmeric Fish Fillets

Name: Vietnamese Coconut Braised Turmeric Fish Fillets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600 g Firm white fish fillets, such as cod or halibut, cut into 3-inch chunks; 1 cup Pure coconut water, unsweetened; 1 tsp Ground turmeric; 3 tbsp Halal fish sauce; 2 tbsp Brown sugar; 3 medium Shallots, thinly sliced; 3 clove Garlic, minced; 3 stalk Scallions, cut into 2-inch segments

Tender white fish simmered gently in a sweet-savory coconut water reduction infused with ground turmeric, fragrant shallots, and cracked black pepper.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Vietnamese Coconut Braised Turmeric Fish Fillets

AI illustration

Technique to learn

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.

Instructions

Step 1: In a bowl, toss the white fish chunks with the ground turmeric and 1 tablespoon of fish sauce. Let stand for 10 minutes.
Step 2: 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.

Step 3: Add the sliced shallots and minced garlic to the caramelized sugar and stir constantly for 1 minute until fragrant.

Step 4: Carefully pour in the coconut water and remaining 2 tablespoons of fish sauce, stirring to dissolve the golden caramel into the liquid.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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