Vietnamese caramel fish with choy sum
- 09.03.2017
- 2 490
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
- 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.
- 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.
- 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.