Recipe courtesy of Luke Nguyen
Episode: Paris
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 6 teaspoons white sugar
  • 3 teaspoons fish sauce
  • 1/2 cup fish stock
  • 1/2 cup coconut water
  • 1 tablespoon diced onions
  • 1 teaspoon diced garlic
  • 2 long red chiles
  • 2 spring onions, sliced into 1 1/2-inch pieces
  • 2 mackerel fillets
  • Cilantro leaves, for garnish

Directions

In a small saucepan, heat and reduce the sugar until caramelized, 5 minutes. Add in the fish sauce, bring to a simmer, and cook until light caramel in color, 2 minutes. Then add in the fish stock and coconut water and bring to a simmer, 3 minutes.

In a separate pan, saute the onions, then add in the garlic and cook until fragrant and softened, 3 minutes. Add the cooked onions and garlic to the caramel sauce, then add in the chiles and spring onions. Place the fish in the pan, laying the thin tail of the fish on top of the spring onion, so it does not overcook. Cook until ready to serve, 5 minutes. Garnish with cilantro to serve.

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