准备

• 结合辣椒片，盐和1茶匙。在一个小碗中糖。用一半的混合物擦鱼，放在一旁。将混合物的另一半与1/4杯水，油和鱼露混合；搁置。

• 将剩余的1/4杯糖放入一个大型的，厚实的炒锅中，用直边，用高火煮，直到糖开始在边缘融化，并变成金黄色，约2分钟。当糖开始褐色并用木勺呼气时，将热量降低至中等。当焦糖是红色的桃花心木棕色（另外1至2分钟）时，请将锅从热量上取下。轻轻搅拌，在锅中缓慢加入1/2杯水；小心，因为焦糖可能会蒸或飞溅。如果焦糖没有完全溶解，请将锅放回中火，然后搅拌直至溶解。搅拌鱼酱混合物。

• Put the fish in a single layer in the sauté 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. Serve with the sauce over the rice, sprinkled with the scallion slices.