Vietnamese caramel fish with choy sum

Recipes / Fish

Fire up your week, and your wok, with this sweet and sticky stir-fry. Create a delicious balance of sweet, salty and sour flavours in this Asian fish dish.

Recipe «Vietnamese caramel fish with choy sum» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 560ml water, 250g white rice, 55g caster sugar, 80ml water, extra, 1 tbsp fish sauce , 1 tbsp lemon juice, 1 tbsp vegetable oil, 4 spring onions , thinly sliced , 3 garlic cloves, crushed, 2 long fresh red chillies, thinly sliced, Pinch of white pepper, 500g firm white fish fillets, cut into 3-4cm pieces, 1 bunch baby choy sum, halved crossways, Thinly sliced spring onions , extra, to serve, Thinly sliced long fresh red chilli, extra, to serve.

Ingredients:

  • 560ml water 
  • 250g white rice 
  • 55g caster sugar 
  • 80ml water, extra 
  • 1 tbsp fish sauce 
  • 1 tbsp lemon juice 
  • 1 tbsp vegetable oil 
  • 4 spring onions , thinly sliced 
  • 3 garlic cloves, crushed 
  • 2 long fresh red chillies, thinly sliced 
  • Pinch of white pepper 
  • 500g firm white fish fillets, cut into 3-4cm pieces 
  • 1 bunch baby choy sum, halved crossways 
  • Thinly sliced spring onions , extra, to serve 
  • Thinly sliced long fresh red chilli, extra, to serve 

Instructions

  1. Bring the water to the boil in a saucepan over high heat. Add the rice. Reduce heat to low. Cover and simmer for 12 minutes. Set aside, covered, for 10 minutes.
  2. Meanwhile, heat the sugar in a non-stick frying pan over medium heat. Cook, swirling the pan occasionally, for 3 minutes or until sugar melts and caramelises. Remove from heat and stir in extra water. Place over medium heat and stir for 3-4 minutes or until caramel dissolves. Add fish sauce and lemon juice. Bring to the boil and simmer for 1-2 minutes or until thick and syrupy.
  3. Heat oil in a wok with a lid over medium heat. Add the spring onion, garlic and chilli. Stir-fry for 2 minutes or until aromatic. Stir in caramel sauce. Season with white pepper. Bring to boil. Add fish. Simmer for 1-2 minutes or until fish turns opaque. Stir in choy sum. Cover and simmer for 2 minutes or until the fish is just cooked through and the choy sum is tender. Top with extra spring onion and chilli. Serve with rice.