Vietnamese caramel fish

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  • 1¼ cups long-grain rice
  • ¼ cup caster sugar
  • 1 tbs fish sauce
  • 1 tbs lemon juice
  • 1 tbs vegetable oil
  • 4 spring onions (shallots), thinly sliced, plus extra, to serve
  • 3 garlic gloves, crushed
  • 2 long fresh red chillies, thinly sliced, plus extra, to serve
  • Pinch of white pepper
  • 500g white fish-fillets, cut into 3cm-4cm pieces
  • 1 bunch baby choy sum, cut crossways


Vietnamese caramel fish

serves 4

Bring 2¼ cups of water to the boil in a saucepan over high heat. Add the rice. Reduce the heat to low, cover and simmer for 12 minutes. Set aside, covered, for 10 minutes.

Meanwhile, heat the sugar in a non-stick pan over medium heat. Cook, swirling the pan, for 3 minutes or until the sugar caramelises. Remove from the heat and stir in 1/3 cup of water. Place over medium heat and stir for 3 minutes or until the caramel dissolves. Add the fish sauce and lemon juice. Bring to the boil and simmer for 1-2 minutes or until syrupy.

Heat the oil in a wok with a lid over medium heat. Add the spring onions, garlic and chilli. Stir-fry for 2 minutes or until aromatic. Stir in the sauce, add the pepper and bring to the
boil. Add the fish and simmer for 1-2 minutes or until the fish turns opaque.

Stir in the choy sum. Cover and simmer for 2 minutes, until the fish is cooked and the choy sum is tender. Top with the extra spring onion and chilli. Serve with the rice.

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