Vietnamese caramel fish
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Serve up this sweet-sauced fish with fluffy rice and crunchy steamed vegetables for a fast meal that will have your family raving
Ingredients
Peanut oil
1 tbs
Ling, raw
600 g, cut into 3cm cubes
Brown onion
1 large, thinly sliced
Garlic
2 clove(s), crushed
Brown sugar
¼ cup(s)
Tamarind puree
2 tsp
Fish sauce
2 tsp
Green shallot(s)
1 individual, thinly sliced
Baby corn
115 g, halved lengthways
Sugar snap peas
100 g
Instructions
1
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.
2
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.
3
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.
4
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.
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