Carmelized White Fish

The recipe I made this week is from the World Hearth Circle of International Cooking as a Cambodian dish. I used tilapia, but I didn’t use pork. I also used significantly less portions, so my cooking time was much shorter. A great, tasty meal that I wish I had more of.

scallions! how tasty and colorful.

scallions! how tasty and colorful.

1. Slice fish into 1/2″ pieces and marinate in fish and soy sauces for 20 minutes. I don’t normally cook with soy sauce because I’m trying to watch my sodium intake. But I used the fish sauce, which was quite smelly. I also added some ginger.

2. Heat skillet on high, brown garlic, then add sugar.

3. When sugar has browned and frothed, add fish and cook for 5 minutes. Like I said, I didn’t get pork, but if you choose to use it, add it before the fish for 5 minutes.

4. When cooked, remove from pan, serve over rice, and add scallions. I completely forgot/skipped the water, but it didn’t seem to need it. Also, if you can get scallions, I would recommend you not forget them. Not only do they add a nice color to your plate, but they also taste good and can be used with a baked potato or other stir fries.

Again, really easy. Fish isn’t hard or scary to cook, as I had felt before. So enjoy!

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