Photo of Vietnamese-style caramel fish by WW

Vietnamese-style caramel fish

SmartPoints® value per serving
Total Time
1 hr 20 min
25 min
55 min
Give your guests a taste of silver service by bringing this fragrant fish to the table to serve.


Snapper, raw

900 g, Buy 1.8kg


3 medium

Fresh coriander

1 cup(s), (1 bunch)

Sunflower oil

1 tbs, or canola oil


3 whole, finely chopped

Fresh red chilli

2 whole, deseeded and finely chopped


3 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Palm sugar

½ cup(s), (135g)

Fish sauce

3 tsp


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Using a sharp knife, cut 3 slashes, about 5cm long and 1cm deep, in thickest part of the fish on both sides. Slice 1 lime and place into fish cavity. Place fish on prepared tray.
  2. Wash and finely chop roots and 3cm of coriander stalks. Set aside. Remove leaves from coriander stems. Place leaves in a small bowl and cover with cold water. Place in fridge until required. Discard leftover stems. Juice 1 lime. Cut remaining lime into wedges.
  3. Heat oil in a medium non-stick frying pan over medium heat. Cook chopped coriander roots with eschalots for 3 minutes or until softened. Add chilli, garlic, ginger and lime juice and cook, stirring, for 2 minutes or until softened.
  4. Add sugar, 1/3 cup (80ml) water and fish sauce and cook, stirring, for 2 minutes or until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until mixture turns a rich golden caramel.
  5. Pour caramel mixture over fish. Bake for 30 minutes or until fish is cooked through. Transfer to a serving platter. Spoon over any cooking liquid and sprinkle with drained coriander leaves. Serve with lime wedges.


SERVING SUGGESTION: Steamed Asian greens, such as bok choy or gai lan (Chinese broccoli), plus steamed jasmine rice.