Try this gorgeous recipe adapted from Bill Granger.
Ingredients
- for the marinade:
- 4 fillets of thick white fish - ie cod, haddock (about 600g)
- 1 tblsp fish sauce
- 1 tsp caster sugar
- 1 garlic clove crushed with the flat of a knife
- for the vietnamese caramel sauce:
- 2 tblsp soft brown sugar
- 2 tblsp caster sugar
- 2 tblsp water
- 1.5 tblsp fish sauce
- 1.5 tblsp lime juice
- 1 long red chilli, finely sliced
Method
- Combine the fish sauce, sugar and garlic in a shallow dish and then add the fish, turn to coat the fish and then cover and leave to marinade in the fridge for 10 minutes or longer if you can.
- Lightly oil a frying pan over a medium-high heat and cook the fish for around 3-4 minutes or until just cooked.
- Make the Caramel Sauce by placing the sugars and water in a small pot on a low heat until the sugar has dissolved and turned to caramel. Remove from the heat, then add in the fish sauce, lime juice and chilli. Drizzle over the fish. Garnish with spring onions and herbs, then serve.
