看看mashaqiting1987090325975分享越式砂锅鲶鱼煲的做法

越式砂锅鲶鱼煲

食材

材料：1 lb salmon steaks (连骨带皮三文鱼中段，我每次做两块，约1.6磅) 4 tbs fish sauce（代用品：马来冬荫功海鲜酱，大一点的中国超市里都会有专门的东南亚isle） 3 tbs 红糖 brown sugar 2 tbs minced shallots 2 tbs minced garlic 1 tbs black pepper 3 green onions, sliced 1 inches long 3 tbs caramel sauce（代用品：Thailand Palm sugar） 1 can of young coconut juice（代用品：Coconut Toast Spread，3 tbs 3小勺） 1 Thai chili，thinly sliced, optional（代用品：老干妈辣酱，1小勺） 3 tbs 植物油，无色烹饪酒1杯，恒顺香醋1小勺

做法

做法： Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinade fish. Allow to sear and brown for about 2-3 min before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.