Quick & Easy

Caramel fish and baby buk choy

caramel fish and baby buk choy



1.Heat sugar in medium saucepan over medium heat until sugar melts and turns a light caramel colour. Remove pan from heat; add sauce. Return pan to heat; simmer caramel sauce, stirring, until sauce becomes syrupy. Stir in shallot.
2.Meanwhile, boil, steam or microwave buk choy until wilted; drain. Cover to keep warm.
3.Heat oil in wok. Stir-fry fish, in batches, until browned. Add caramel sauce; bring to the boil. Simmer, uncovered, until fish is cooked.
4.Divide buk choy between serving plates; top with fish, drizzle with sauce. Serve with some steamed jasmine rice.

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate


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