Salmon And Galangal Simmered In Caramel Sauce Recipes

CARAMEL SALMON

Steps:

• In a large frying pan, heat the oil over high heat. Add the salmon in 2 batches, and cook each batch until the fillets are lightly browned, about 3 minutes. Turn them over and cook their second sides for 1 minute, then remove them from the pan.
• Reduce the heat to medium, and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce. Return the salmon to the pan and continue cooking until the sauce is rich, dark and syrupy, about 1 minute. Season the dish liberally with black pepper, and stir in the lime juice. Serve the salmon alongside some steamed rice, and drizzle the dish with the sauce, and garnish with lime wedges.

SALMON AND GALANGAL SIMMERED IN CARAMEL SAUCE

Steps:

• In a bowl, stir together the brown sugar, pepper, salt, caramel sauce, and fish sauce. Add the salmon and turn to coat evenly. Set aside for 15 minutes to marinate.
• Select a shallow saucepan in which the fish steaks will fit snugly in a single layer. Arrange the galangal slices on the bottom. Place the fish steaks on top, and drizzle with the marinade. Put the pork in the open spaces between the steaks.
• Bring to a vigorous simmer over medium-high heat. Adjust to a simmer, cover, and cook for 10 minutes, checking midway to make sure there is enough liquid in the pan. If the pan seems dry, splash in a little water. During this stage, the fish will more or less cook in the steam trapped in the pan. The liquid will bubble vigorously, and plumes of steam may shoot from under the lid.
• Uncover, add water almost to cover the fish, and bring to a gentle simmer. Cover and cook for 1 hour. Uncover and adjust the heat, if necessary, to continue at a gentle simmer. Cook for another 15 to 18 minutes, or until the liquid has reduced by half and has thickened slightly, forming a sauce.
• Taste the sauce and adjust the flavor with a pinch of brown sugar to remove any harsh edges, or a sprinkling of fish sauce for more savory depth. Carefully transfer the fish to a shallow bowl. Don't worry if the steaks break up a bit. Surround the fish with the pork pieces, pour the sauce over the fish and pork, and serve. To eat, put fish and pork on your rice and spoon on a bit of sauce.

BEEF FLANK AND GINGER SIMMERED IN CARAMEL SAUCE

Steps:

• To form the rolls, first look at the beef closely to figure out how best to cut four 1/2-pound pieces. In general, it is easier to manage pieces 1/2 to 3/4 inch thick and about 5 inches long. If the meat is a single thick piece, use your knife to separate it into 2 pieces, cutting along one of the layers of tough membranes, before dividing again to arrive at 4 pieces. If the meat is in more than 1 piece, the thickness is determined for you.
• After cutting the meat, pat each piece dry again with paper towels to make it easier to handle. Roll 1 piece with the grain so that the tough membrane forms the outside of the roll. Use kitchen string to secure the roll at regular intervals along its length. Repeat with the remaining pieces.
• Select a saucepan in which the rolls will fit snugly in a single layer. Arrange half the ginger coins flat on the bottom. Put the rolls on top. Scatter the remaining ginger coins over the rolls and pour in the fish sauce. Bring to a simmer over medium heat. Cover and cook for 5 minutes to develop the flavors.
• Uncover, add the caramel sauce and water to cover, and bring to a boil over medium-high heat. Use a spoon to skim and discard any scum that rises to the surface, then cover, lower the heat to a simmer, and cook for 1 hour. Uncover and continue to cook, adjusting the heat as needed to maintain a simmer, for 1 hour longer, or until the beef is tender. To test for doneness, press your finger against the meat; it should give but feel firm, like the flesh at the base of your thumb. (If making the dish in advance, remove from the heat at this point, let cool, then cover and refrigerate overnight. Remove as much of the fat congealed on top as desired before reheating and continuing.)
• Transfer the rolls to a plate and set aside to cool until warm and firm, which will make them much easier to slice. Return the sauce to a boil and reduce to about 3/4 cup reddish brown liquid. Skim off some of the fat from the surface (if you haven't refrigerated the dish overnight and skimmed it already) and then taste the sauce to make sure it has a good deep flavor. If it isn't flavorful enough, continue to reduce it. If it is too strong, lighten it with a splash of water.
• To serve, snip and remove the string from each roll. Slice the rolls into 1/8- to 1/4-inch-thick spirals and arrange on 2 warmed plates. (Because the meat isn't hot when served, warming the plates is important.) Reheat the sauce, if necessary, and then spoon it over the meat. Put the ginger coins in a small separate dish for anyone who wants a sharp, spicy bite. Before serving, check the beef to make sure it is warm. If necessary, pop the plates into a microwave oven to reheat. Serve immediately.

SALMON STEAK IN CARAMEL SAUCE (VIETNAMESE CA KHO)

Steps:

• Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high.
• Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.
• Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds.
• Add fish sauce and fresh cracked pepper. Stir.
• Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
• Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin.
• Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
• Serve immediate with steamed white rice. The sauce is good on the rice.