Vietnamese Caramel Fish Recipe
This dish is straight from the mekong delta, a flatland in the south of Vietnam which provides a huge amount of the agricultural output of the country. This delta is full of meandering waterways and swampland teeming with marine life. It is this marine life that forms the backbone of this dish. Mackrel is abundant and will be used for this dish. However, the dish will use ginger and coconut milk which are influences brought into the dish typical to Nha Trang, which is a beach town North of the Mekong delta.
Ingredients in this oriental food recipe.
- 6 mackrel fillets
- 4 shallots
- 2 tablespoons of fish sauce
- 2 tablespoons of sugar
- 20ml of oil
- 150 ml of coconut milk
- 6 large slices of ginger, diced
- 3 red chillis
- 4 sliced spring onions
1. Dice the shallots and add to a bowl with the mackrel, pepper, fish sauce and put in the fridge to marinate for 2o minutes.
2. Put the sugar along with 1/3 a cup of water into a heavy botommed pan. Heat over a medium heat until the sugar has dissolved and turned a rich golden brown.
3. Pour 250ml of water into the pan and sstand away from the pan. let te pan splutter and then stir until smooth.
4. Heat the oven to 180 degrees celsius.
5. Put the oil into a frying pan and fry the mackrel on both sides. Once cooked a little (after 4-5 minutes) add the caramel sauce, coconut milk, ginger and chilli.
6. Bring to the boil and then remove from the heat completely.
7. Transfer the fish and sauce to a casserole dish and bake for 10 minutes.
8. Take out and leave to rest for 5 minutes then serve with coriander and spring onion garnish.