Caramelised fish in young coconut juice recipe
- Cuisine: Vietnamese
Ingredients500g basa, silver perch or cod cutlets
60ml vegetable oil
2 tbsp shaved palm sugar (jaggery)
2 garlic cloves, finely chopped
200g boneless pork belly, finely sliced
200ml young coconut juice
4 spring onions, white part only
½ tsp freshly ground black pepper
1 chilli, sliced
1 garlic clove, chopped
1 red Asian shallot, diced
1 tbsp shaved palm sugar (jaggery)
2 tbsp fish sauce
2 tbsp oyster sauce
1 tsp sesame oil
PreparationCombine the marinade ingredients in a mixing bowl and mix well. Add the fish and turn to coat in the marinade, then cover and marinate for 10 minutes. Drain off and reserve the marinade.
Place a wok or frying pan over a low heat. Add the vegetable oil and palm sugar and cook until the sugar has caramelised, stirring slightly.
Add the garlic and pork belly and stir-fry for 15 seconds, then immediately add the marinated fish. Coat the fish with the caramel, then add the reserved marinade and cook for 1 minute.
Stir in the coconut juice and simmer for a further 6 minutes, skimming off any impurities that rise to the surface.
Serve sprinkled with the spring onion, pepper and chilli.
If you enjoyed this Caramelised fish in young coconut juice recipe then browse more Vietnamese recipes, meat recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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