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.


Vietnamese Caramelised Fish


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


  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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