Photo of Vietnamese caramel fish by WW

Vietnamese caramel fish

6 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Serve up this sweet-sauced fish with fluffy rice and crunchy steamed vegetables for a fast meal that will have your family raving


Peanut oil

1 tbs

Ling, raw

600 g, cut into 3cm cubes

Brown onion

1 large, thinly sliced


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


  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.


SERVING SUGGESTION: Steamed jasmine rice.You can use any firm white fish fillets for this recipe, such as snapper, barramundi, ling or blue-eye trevalla.