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1lbswordfish, about 1" thickness skin and blood line removed, cut into 2 equal pieces
Garnish
2scallionsthinly sliced
1/3cup cilantro, more to tastechopped
Instructions
Heat oil in skillet over medium heat. Add the shallots and cook for 5 minutes, stirring occasionally, until they soften and are translucent. Transfer them to a bowl and set aside.
Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown, thicken, and bubble. Add black pepper and the cooked shallots and cook for a minute or two more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes.
Garnish with scallions and cilantro.
Notes
Don't be afraid of the initial smell of the sauce! Fish sauce smells strong! It will mellow and bind beautifully with the other ingredients, promise!
