Heat 1 tablespoon of oil in a saucepan over low heat, making sure it’s just the right size for the fish. Add the shallot and ginger, cooking until they turn golden, then include the garlic. Keep an eye on it until the garlic turns golden too, then scoop it out and place it in a small bowl for later.
Next, pour in the remaining oil to the same pan and raise the heat to medium. Sprinkle sugar evenly across the pan's surface, letting it caramelize without stirring—this should take about 3.5 to 4 minutes, so don’t wander off or it might burn. As soon as it reaches a golden hue, pay attention as it starts to darken slightly, then quickly add the fish steaks with the flesh side down. Let them cook for a few minutes, then pour in the coconut water, fish sauce, and a bit more sugar. Return the fried shallot, ginger, and garlic to the pan, along with whole bird’s eye chillies and a generous amount of black pepper. Cover and simmer on low for 20 to 30 minutes.
After that time, remove the lid and allow it to simmer for another 5 minutes to thicken the sauce. When it’s time to serve, garnish with spring onions and ginger root, and enjoy it with rice and a good portion of greens.
Caramelised Hake with Fish Sauce and Ginger
Serves: 2 People
Prepare Time: 15
Cooking Time: 40
Calories: -
Difficulty:
Medium
Tasty Vietnamese dish
Ingredients
Directions
Heat 1 tablespoon of oil in a saucepan over low heat, making sure it’s just the right size for the fish. Add the shallot and ginger, cooking until they turn golden, then include the garlic. Keep an eye on it until the garlic turns golden too, then scoop it out and place it in a small bowl for later.
Next, pour in the remaining oil to the same pan and raise the heat to medium. Sprinkle sugar evenly across the pan's surface, letting it caramelize without stirring—this should take about 3.5 to 4 minutes, so don’t wander off or it might burn. As soon as it reaches a golden hue, pay attention as it starts to darken slightly, then quickly add the fish steaks with the flesh side down. Let them cook for a few minutes, then pour in the coconut water, fish sauce, and a bit more sugar. Return the fried shallot, ginger, and garlic to the pan, along with whole bird’s eye chillies and a generous amount of black pepper. Cover and simmer on low for 20 to 30 minutes.
After that time, remove the lid and allow it to simmer for another 5 minutes to thicken the sauce. When it’s time to serve, garnish with spring onions and ginger root, and enjoy it with rice and a good portion of greens.
