This Vietnamese-style fish makes for a sweet weeknight dinner option

Make no mistake: This recipe barely approaches the complex flavors and even color in the classic, savory caramel sauce that shines up Vietnamese street food — the bitterness of burnt sugar, the salty-smooth punch of soy and fish sauces, the aromatics of garlic and sometimes lemon grass.
But even the most basic nuoc mau, or sugar-water caramel, takes close attention and a while to prepare, and we’ve got just minutes to get it on the table. So here we are making a “light” version of the sauce that will enhance the natural sweetness of the fish, yet the overall taste is surprisingly piquant.
You can add green beans straight from the freezer, and they’ll become crisp-tender by the time the fish is done.

Via:: Food

      

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