Serves 4

Caramel Sauce (makes ½ cup)

4 ounces coarsely chopped light brown palm sugar (Or substitute: 2/3 cup muscovado sugar or ½ cup packed light brown sugar)

¼ cup Asian fish sauce

Fish

2 tablespoons canola oil

2 medium shallots, halved and thinly sliced crosswise

1 teaspoon minced garlic

5 ounces fresh pineapple, cut into small chunks (1 cup)

½ cup cherry tomatoes, halved

3 Thai chilies, halved, or 1 jalapeño, sliced

1-inch piece fresh ginger, peeled and julienned

Ground black pepper

1 pound skinless black cod, petrale sole, grenadier or lingcod fillet, cut into 1-inch cubes

To make the caramel sauce: In a medium saucepan, cook the sugar over medium-low heat until fully melted, swirling and stirring occasionally, about 10 to 12 minutes. Turn off the heat, and slowly whisk in the fish sauce, taking care as the caramel will bubble. If the sauce hardens up while you prep the rest of the recipe, gently reheat.

To make the fish: In a claypot or large skillet over medium-high heat, heat the canola oil until shimmering. Add the shallots and garlic and saute just until fragrant, about 1 minute. Add the caramel sauce and stir for another minute. Add the pineapple, tomatoes, chilies, ginger and black pepper. Bring to a simmer, then cook for 5 minutes. Add the fish, spreading it out in one layer over the sauce, and continue cooking until the sauce has reduced a bit and the fish is cooked and firm to the touch, 7 to 10 minutes, turning the fish once halfway through. Serve warm.

Per serving: 328 calories, 22 g protein, 39 g carbohydrates, 8 g fat (1 g saturated), 0 mg cholesterol, 448 mg sodium, 1 g fiber.