Vietnamese Halibut Simmered in Caramel Sauce Recipe

Serves/Makes: 4


  • 4 halibut (catfish, cod or tilefish) steaks, about 6 ounces each and 1 inch thick
  • Caramel Syrup (see the recipe below)
  • 1 teaspoon chili paste (tuong or tuoi) or 2 fresh red chiles, seeded and minced
  • Freshly ground black pepper
  • Pickled Bean Sprouts (see the recipe below) , to serve
How to cook Vietnamese Halibut Simmered in Caramel Sauce:
  • Prepare the Caramel Syrup. Stir the chili paste into the cooled caramel sauce and set aside.
  • Add the fish to the caramel syrup in a clay pot or heavy-bottomed saucepan and bring to a boil. Reduce the heat to low, cover the pot and simmer for about 45 minutes, turning the fish occasionally.
  • Sprinkle with black pepepr, if desired, and serve with steamed rice and Pickled Bean Sprouts.

Caramel Syrup (Nuoc Mau) Recipe

Caramel Syrup (Nuoc Mau) Ingredients:
  • 1 cup water
  • 1 cup brown sugar
How to cook Caramel Syrup (Nuoc Mau):
  • Bring water and sugar to a boil.
  • Stir and reduce until liquid is a dark brown color.
  • Remove from heat, add a few tablespoons of water and stir.
  • Pour into a heatproof container.
  • Cover with a lid.

Pickled Bean Sprouts (Dua Gia) Recipe

Pickled Bean Sprouts (Dua Gia) Ingredients:
  • 1 cup bean sprouts
  • 1 bunch chives, cut into 1 1/2 inch lengths
  • 2 cups cold water
  • 2 tablespoons salt
How to cook Pickled Bean Sprouts (Dua Gia):
  • Soak the bean sprouts and chives in the cold, salted water for 1 day.
  • Keep in the refrigerator.
  • Drain before serving.
  • Strips of carrot can also be added.


The Vietnamese Halibut Simmered in Caramel Sauce recipe very easy to prepare and so good!

This recipe for Vietnamese Halibut Simmered in Caramel Sauce serves/makes: 4

The Vietnamese Halibut Simmered in Caramel Sauce recipe is adopted from The Food of Vietnam - 1997.

Main Ingredient: Halibut (more Halibut recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Vietnamese (more Vietnamese recipes)

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