I posted about our Vietnamese cookbook’s caramel sauce a while back, and last night I cooked the best thing ever in it. We bought some black cod (a truly delicious fish) and simmered it in the caramel sauce and some other flavorings (fish sauce, sugar, lots and lots of black pepper).
Partway through the cooking:
After cooking. I worried I had let it go too long, since it was incredibly dark and caramelized, but this was NOT a problem.
Served with rice and roasted brussels sprouts, to soak up the incredibly strong and thick sauce. I made a full recipe of sauce, but only used about 1/3 the fish it called for. We also opened up a bottle of Oatis, Ninkasi’s delicious oatmeal stout.
I can’t stop thinking about the black cod and the thick caramel sauce. It was the most exciting thing I’d cooked in a long time.
