Seared Fish with Vietnamese Caramel Sauce, Rice + Broccoli - Ends + Stems with Chef Alison

Ingredients

• 1 cup Basmati Rice (White)
• 1 1 ⁄ 4 cups Water
• 3 ⁄ 4 teaspoon Kosher Salt (divided)
• 1 cup Brown Sugar
• 2 Tablespoons Soy Sauce (use tamari for GF)
• 1 teaspoon Fish Sauce
• 1 teaspoon Rice Vinegar
• 1 Tablespoon Unsalted Butter
• 1 1 ⁄ 4 pounds Sole Filet (any flaky white fish is ok - try cod, halibut or snapper)
• 1 teaspoon Canola Oil
• 1 pound Broccoli