How to Cook Vietnamese Caramelised Fish

Vietnamese Caramelised Fish is traditionally cooked in a claypot, and usually served in conjunction with Sweet and Sour Fish Stew, along with white rice. Both recipes are covered in this Live Asian Kitchen, streamed on Twitch.

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Vietnamese Caramelised Fish

INGREDIENTS:

500g barramundi fillets
Oil for pan-frying

2 Tbsps sugar
3 Tbsps water
½ Tbsp fish sauce
½ Tbsp chicken powder
1 Tbsp minced garlic
1 chilli, sliced
½ Tbsp cracked black pepper
½ cup water

1 Tbsp chopped spring onion
1 Tbsp chopped coriander

METHOD:

  1. In a non-stick pan, heat 2 Tbsps sugar plus 3 Tbsps water until light brown in colour. Add fish sauce and stir well.
  2. Heat oil in a separate pan and pan-fry barramundi fillets until skin is crispy. Remove fish and all but 1 Tbsp oil.
  3. Add garlic and saute until aromatic. Add fish, caramelised sugar, chicken powder, chilli, cracked black pepper and water.
  4. Simmer until a semi-dry consistency.
  5. Adjust seasoning, remove from heat and garnish with spring onion and coriander.

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