Caramel-braised Cod

Directions

1. 1
   Combine the chile flakes, salt, and 1 tsp. sugar in a small bowl. Rub the fish with half of the mixture and set aside.
2. 2
   Size
3. 3
   , Fat
4. 4
   , Saturated Fat
5. 5
   , Polyunsaturated Fat
6. 6
   Combine the other half of the mixture with 1/4 cup water, the oil, and the fish sauce; set aside.
7. 7
   with 1/2 cup rice, Calories
8. 8
   , Fat Calories
9. 9
   , Protein
10. 10
    , Sodium
11. 11
    Put the remaining 1/4 cup sugar in a large, heavy-based saut pan with straight sides and cook over high heat until the sugar starts to melt at the edges and turns golden brown, about 2 minutes. Reduce the heat to medium when the sugar starts browning and stir energetically with a wooden spoon. When the caramel is a reddish mahogany brown (another 1 to 2 minutes), take the pan off the heat. Stirring gently, slowly add 1/2 cup water to the pan; be careful, as the caramel may steam or spatter. If the caramel doesnt dissolve completely, return the pan to medium heat and stir until dissolved. Stir in the fish sauce mixture.
12. 12
    , Monounsaturated Fat
13. 13
    Put the fish in a single layer in the saut pan. Bring to a gentle simmer over medium-low heat and braise the fish, uncovered; use a soupspoon to baste the fish with the sauce occasionally. After about 7 minutes, gently flip the fish and continue to braise and baste until the fish is opaque throughout, another 5 to 7 minutes.
14. 14
    , Carbohydrates
15. 15
    Serve with the sauce over the rice, sprinkled with the scallion slices.
16. 16
    , Cholesterol
17. 17
    , Fiber
18. 18
    Photo: Scott Phillips
19. 19
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