adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vietnamese caramel fish with choy sum
0 Likes
Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Elevate your weeknight dinner with a sweet and savory Asian fish stir-fry.
Ingredients:
  • 250g (1 1/4 cups) white rice
  • 55g (1/4 cup) caster sugar
  • 80ml (1/3 cup) water, extra
  • 21.00 gm lemon juice
  • 18.40 gm vegetable oil
  • 4 spring onions (shallots), 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 (shallots), extra, to serve
  • Thinly sliced long fresh red chilli, extra, to serve
Instructions:
  • Bring the water to a boil in a saucepan over high heat, then add the rice. Reduce the heat to low, cover, and simmer for 12 minutes. Let it sit covered for an additional 10 minutes before serving.
  • Heat sugar in a non-stick frying pan until melted and caramelised, stirring occasionally. Remove from heat, stir in water, then return to heat and cook until caramel dissolves. Stir in fish sauce and lemon juice, bring to a boil, then simmer until thick and syrupy.
  • In a wok over medium heat with a lid, heat oil. Add spring onion, garlic, and chili. Stir-fry for 2 minutes until fragrant. Mix in caramel sauce, season with white pepper, and bring to a boil. Add fish and simmer for 1-2 minutes until opaque. Stir in choy sum and simmer covered for 2 minutes until fish is cooked and choy sum is tender. Garnish with extra spring onion and chili. Serve with rice.

Similar Recipes