Caramelized Yellow Tail and Baby Back Ribs Recipe

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June 5, 2017

Caramelized Yellow Tail and Baby Back Ribs with red pepper slicesThis is a unique combination of fish and meat, but pairs deliciously together. This is a entree that is often requested in our household, and goes well with rice.


Prep Time: 25 minutes

Cook Time: 65 minutes

Total Time: 90 minutes

Yield: 4 people


  • 3 lb yellow tail
  • 4 lb baby back ribs
  • 8 sliced pieces galangal
  • 1 garlic
  • 4 Tbsp sugar
  • 4 tsp salt
  • 1/2 tsp black pepper
  • 4 Tbsp vegetable oil
  • 4 Tbsp fish sauce
  • 1 gal water
  • 1/4 red bell pepper
garlic and galangal
Baby Back Ribs package


  1. The market offers complimentary cleaning and slicing of the fish. When I go home, I quickly clean once again with salt. Pat dry and put in a bowl. Sprinkle the fish with salt and pepper and set aside.
  2. Fish chunks in bowl and Baby Back Ribs
  3. Open the baby back ribs packaging, clean with water and cut into 3 portions. Turn the rib around and cut the membrane out and any other fat that may be there.
  4. cutting membrane and fat off ribs

  5. Put a fry pan on medium heat. Add sugar and stir until sugar is melted (about 5 minutes). Add 4 tablespoon of water and put aside.
  6. sugar in pan
    water and sugar in pan
  7. In a saute' pan, add vegetable oil on medium heat. Add pressed garlic until golden brown. Add yellow tail fish to cook for 10 minutes per side. Now take the fish out and set aside.
  8. fish chunks in pan
    fish chunks cooked in pan
  9. Using the same pan, add vegetable oil on high heat. Add garlic, ribs, and cook each side for 5 minutes.
  10. garlic in pan
    ribs in pan

  11. In a stock pot, put the sliced galangal. Add fish and fish sauce on medium heat. Add water until boiling. When boiled, add ribs and cover with lid. This process is about 30 minutes.
  12. galangal pieces in pan
    cooked fish chunks
  13. Remove bubbles as it cooks (example of the bubbles below).
  14. mixing sauce
    cooking ribs and fish chunks
  15. Optional: Slice red bell peppers and put into the pot before serving.
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