Caramelised fish with coconut juice recipe

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

Ingredients:

• 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

Marinade

• 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

Procedure:

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.