As promised, here's the recipe for another dish I learned on holiday: the easier-than-you-would-think-it-is caramelized fish stir fry! Serves 4
What you need
Fresh seabass - 500 g sliced Water Sugar Fish oil Ground pepper White onion - 1/2 an onion, minced Thai chilli - 1, sliced into fine rings Cashew oil (I couldn't find this, but the dish tasted fine without it, though it didn't have that lovely rich colour)
What you do
- Add a ladle of water to a large frying pan on medium heat
- Sprinkle 2 tablespoons of sugar into the water, and keep stirring until it caramelizes. This could take a while, so be patient, and don't be tempted to turn the heat up - you may burn your sugar!
- Turn the heat down to low once the sugar has caramelized, and add the fish slices, making sure each one touches the base of the pan.
- After about 30 seconds, turn the fish slices over, to caramelize the other side
- Add 4 tablespoons of fish oil, 2 tablespoons of sugar, 2-3 teaspoons of ground pepper, the ground onion, and 2 tablespoons of cashew oil
- Turn the heat up to medium, gently mix in the ingredients, and allow the fish to cook, turning the pieces once in a while. Use chopsticks if you have a couple at hand to avoid breaking the fish when you turn it
- When the fish is almost done, add the Thai chilli, and mix in
- All done!
Serve hot with steamed rice. A nice side dish is the Vietnamese style lemongrass & chilli chicken.