1 tablespoon peanut oil
750g white fish fillets, cubed
1 onion, cut into wedges
¼ cup brown sugar
2 tablespoons fish sauce
2 teaspoons lemon juice
2 green onions, sliced
2 tablespoons coriander, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a wok over high heat. Add the fish and stir-fry until browned. Set aside.
Add the onions to the wok and cook until golden. Sprinkle the brown sugar over the onions and allow it to start caramelising, about 2-3 minutes.
Pour in the fish sauce and lemon juice and stir to combine.
Return the fish to the wok and gently toss to coat with the sauce. Cook for another 1-2 minutes then stir through the green onions and coriander and serve immediately.