Vietnamese caramel fish
600 g, cut into 3cm cubes
1 large, thinly sliced
2 clove(s), crushed
1 individual, thinly sliced
115 g, halved lengthways
Sugar snap peas
- Heat half the oil in a large non-stick frying pan over medium-high heat. Add fish and cook, stirring, for 3–4 minutes or until just cooked through. Transfer to a bowl.
- Add remaining oil and onion to pan and cook, stirring, for 3–4 minutes or until softened. Add garlic and cook, stirring, for 30 seconds.
- Add sugar and ½ cup (125ml) water and cook, stirring, until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer, uncovered, for 3 minutes or until sauce thickens and begins to caramelise. Add tamarind and fish sauce and cook, stirring, for 1 minute. Return fish to pan and cook, stirring, for 1 minute or until fish is heated through and coated with caramel sauce.
- Meanwhile, boil, steam or microwave baby corn and sugar snap peas until just tender. Drain. Serve caramel fish with baby corn, sugar snap peas and sprinkled with shallots.