Fish Fillets Poached In Caramel Sauce Recipes

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

Steps:

• In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
• Remove pan from heat and stir the fish sauce into the caramel.
• It will smoke slightly.
• Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
• Stir in the shallots, chili and ginger.
• Add the fish in the caramel sauce and sprinkle with black pepper.
• Bring to a boil.
• Reduce the heat to low and cover the pan.
• Simmer for 30-45 minutes, turning the fish occasionally and carefully.
• Serve with rice.

FISH FILLETS POACHED IN CARAMEL SAUCE

Steps:

• Put a 10-inch nonstick skillet over medium heat and add the sugar and a tablespoon or two of water. Cook, occasionally shaking the pan gently, until the sugar liquefies and begins to bubble, about 10 minutes. When the sugar is all liquid, cook for another minute or so, until it darkens; turn off the heat. Mix the nam pla with 1/2 cup water; carefully, and at arm's length in case the hot caramel spatters, add the liquid and turn the heat to medium high. Cook, stirring constantly, until the caramel melts into the liquid. Add the shallot and cook, stirring occasionally, until it softens, about 5 minutes.
• Add the black pepper and some lime juice, then lay the fish in the sauce. If the sauce does not reach at least halfway up the fish, add water as necessary. Simmer until the fish is done, probably less than 10 minutes (a thin-bladed knife inserted into its center will meet little resistance). Taste and add more lime juice or pepper if necessary, then garnish and serve.

POACHED FISH FILLETS

Steps:

• Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
• Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
• Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.

POACHED FISH IN SHRIMP SAUCE

Steps:

• Sauce:Melt margarine in a saucepan over low heat.
• Stir in flour then gradually add the half and half.
• Cook over medium heat until thickened, stirring constantly.
• Add remaining ingredients and simmer over very low heat while preparing fish.
• Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
• Add milk, salt, and pepper to the fish.
• Cover with waxed paper and microwave for 3 minutes on full power.
• Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
• Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.

SIMPLE POACHED SALMON

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.