- 2 tablespoon caster sugar
- 2 tablespoon water
- 1 tablespoon vegetable oil
- 1 clove garlic, grated finely
- 1/2 cup (125ml) hot water
- 1/4 cup (60ml) fish sauce
- 4 200g thick blue eye or snapper fillets, skin on
- steamed rice, fresh herbs and lime wedges, to serve
- 1Sprinkle the sugar over the base of a deep frypan or casserole dish and add the water. Heat gently to dissolve the sugar, then increase the heat. Cook until a dark golden caramel forms.
- 2Add the oil and garlic; cook, stirring, for 1 minute. Reduce the heat; add hot water, fish sauce and a generous amount of freshly ground black pepper.
- 3Add the fish fillets, flesh side down, and cook for 2 minutes. Turn the fillets over, cover with a lid and cook for a further 3 minutes. Remove the lid, increase the heat and allow the sauce to bubble and thicken for 1-2 minutes. Serve with steamed rice, fresh herbs and lime wedges.
Not suitable to freeze or microwave.
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