Vietnamese-Style Caramelised Fish

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10 Ingredients

Number of servings

4 barramundi fillets (skin on)
1tablespoons fish sauce
200grams rice noodles, cooked (to serve)
1 small red chilli, seeds removed, finely chopped
1 bunch coriander
3 cm piece fresh ginger, peeled, finely shredded
2 eschalots, peeled, thinly sliced
1/3 cup salt reduced soy (standard soy sauce can be used)
1 cup brown sugar
2tablespoons vegetable oil

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Cut root and 3cm of stalk from a bunch of coriander. Rinse under cold water to remove any soil and finely chop. Remove leaves from stalks, place into a bowl of iced water and refrigerate until required.

Step 2 of 4

Heat 1 tablespoon of oil in a saucepan over medium heat. Add eschalot, ginger, chilli and chopped coriander. Cook, stirring often for 3 minutes or until eschalot is soft. Add brown sugar, soy and fish sauce. Cook, stirring until sugar has dissolved and mixture comes to the boil. Reduce heat to low and simmer for 2 minutes.

Step 3 of 4

Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. When hot add 2 fish fillets and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm. Cook remaining fish.

Step 4 of 4

Serve fish fillets on a bed of rice noodles. Spoon sauce over fish and top with reserved coriander leaves. Serve.