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Friday, 15 January 2010



That looks intriguing enough that /me (who doesn't think that much of fin-fish), might even try it. However: how long does Logan think Bittman's "until done" was? Since I'm no fish cook (see above), I don't know how to judge it by eye.

Albany Jane

Yum! Albany John has a Viet cooking book and made this once - I was really skeptical, but wow - it's a nice savory caramel. You're right - it's really not your typical caramel. I'm guessing it refers more to the color than anything else.


MAN does that ever look good!

Boots in the Oven

Marchbanks, it's definitely good! Logan says he thinks the fish took about 3-4 minutes to cook. You can see the line of opaqueness climbing up the side of the fish, and when it gets about 80% of the way up the side, flip the pieces and cook for another 30 seconds - and it's done. I hope that helps!

AJ, totally! It's something really different, but so, so good!

Optimista, it was! And so easy.



We recently bought "Into the Vietnamese Kitchen" by Andrea Nguyen and she has several dishes featuring a caramel sauce like this, but we've yet to try it... Now it's definitely on our list!

Thanks, as always, for culinary inspiration!

Boots in the Oven

Nicole, very cool! I'm curious what you do with it. It's a really fun recipe and it makes the house smell AWESOME.



Yum! Have some cod in the fridge. Wonder if will work with that. Couldn't be too bad, right?

Boots in the Oven

Heck yeah! I think, and Logan concurs, that cod would work. Anything with a firm flesh should be good.


My mom makes makes it with catfish steaks (skin in) in a clay pot. It is traditionally served with hot and sour soup (Canh chua). So good!

Boots in the Oven

Yes! That sounds awesome - in Vietnam, we had the pork in a clay pot. Catfish would be easy to get in Texas, too...

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