Create a chef-like seafood dish with these 3 fail-proof recipes
Steaming, sauce, and spices prevent fish from being overcooked and rubbery.
By Christopher Kimball Globe Correspondent,Updated May 11, 2021, 9:37 a.m.
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Vietnamese Caramel Fish (Cá Kho Tô. ).Connie Miller of CB Creatives
Many American home cooks think fish is best reserved for the pros. But thanks to a few techniques from around the world, youâll never end up with rubbery or overcooked seafood again. Inspired by Chinese cooks, we use the gentle heat of steam to cook ginger-rubbed cod, which comes splashed with hot oil infused with scallions and serrano chilies. For Vietnamese cá kho tô., the fish is cooked in a savory-sweet caramel sauce that both seasons the fish and keeps it moist. And an Indian spice rub with garam masala, curry powder, and paprika creates a flavorful crust that seals in the juices of skillet-blackened salmon fillets.