Caramelised fish with coconut juice recipe

Caramelised Fish in Young Coconut Juice Recipe

Caramelised Fish in Young Coconut Juice

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4


  • 500 g basa, silver perch or cod cutlets
  • 60 ml vegetable oil
  • 2 tbsp shaved palm sugar (jaggery)
  • 2 garlic cloves, finely chopped
  • 200 g boneless pork belly, finely sliced
  • 200 ml young coconut juice
  • 4 green onions, white part only
  • ½ tsp freshly ground black pepper
  • 1 chilli, sliced


  • 1 garlic clove, chopped
  • 1 red Asian shallot, diced
  • 1 tbsp shaved palm sugar (jaggery)
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil


  1. Marinating time 10 minutes
  2. Combine the marinade ingredients in a mixing bowl and mix well. Add the fish and turn to coat in the marinade, then cover and marinate for 10 minutes. Drain off and reserve the marinade.
  3. Place a wok or frying pan over a low heat. Add the vegetable oil and palm sugar and cook until the sugar has caramelised, stirring a little as it starts to colour.
  4. Add the garlic and pork belly and stir-fry for 15 seconds, then immediately add the marinated fish. Coat the fish with the caramel, then add the reserved marinade and cook for 1 minute.
  5. Stir in the coconut juice and simmer for a further 6 minutes, skimming off any impurities that rise to the surface.
  6. Serve sprinkled with the spring onion, pepper and chilli.


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