Vietnamese Fish in Caramel Sauce with Coconut Shoot
Vietnamese Fish in Caramel Sauce with Coconut Shoot
Get this quick and easy Vietnamese fish recipe by Anis Nabilah from Eating Wild.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 3 servings
  • 100 grams Coconut shoot, sliced thinly
  • 1 kilogram Grouper fillets, cut into about 4 inch pieces
  • ½ teaspoon Turmeric powder
  • 60 grams Sugar
  • 60 millilitres Fish sauce
  • 8 Shallots, sliced thinly
  • 3 Red chilli, chopped
  • 5 Bird’s eye chilli
  • 1 inch Ginger, julienned
  • Ground Black pepper
  • Salt
  • Palm oil
  1. Season fish with salt and turmeric powder. Heat palm oil in a wok and deep fry fish till golden brown
  2. In a heavy saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized
  3. Remove pan from heat and add fish sauce into the caramel
  4. Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved
  5. Stir in the shallots, chilli, ginger and coconut shoot
  6. Add the fish in the caramel sauce and season with black pepper and salt
  7. Bring to a boil
  8. Reduce the heat to low and cover the pan
  9. Simmer for 15 minutes, turning the fish occasionally and carefully
  10. Serve with rice

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