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Caramelised fish in young coconut juice
Serves 4 as part of a shared meal Starters and mains
Ingredients
- 500g basa, silver perch or cod cutlets
- 60ml vegetable oil
- 2tbsp granulated palm sugar
- 2 garlic cloves, finely chopped
- 200g boneless pork belly, finely sliced
- 200ml fresh coconut juice (preferably from young coconuts)
- 4 spring onions, white part only, julienned
- 1 red chilli, sliced
For the marinade
- 1 garlic clove, chopped
- 1 red shallot, diced
- 1tbsp granulated palm sugar
- 2tbsp fish sauce
- 2tbsp oyster sauce
- 1tsp sesame oil
Method
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.
Place a wok or frying pan over low heat. Add the vegetable oil and palm sugar and cook until the sugar has caramelised, stirring slightly. 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. Stir in the coconut juice and simmer for a further 6 minutes, skimming off any impurities that rise to the surface.
Serve sprinkled with the spring onion, freshly ground black pepper and chilli.
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