Vietnamese Lime Caramel Fish and FS Favourite Desserts

Vietnamese Lime Caramel 

Consistently popular at Food Sorcery, this dish is all about the sauce.  We love it with a piece of Hake or Cod, thick cut and firm, beautifully white when cooked, but you can cook it with salmon, chicken breast or thigh, cauliflower, king oyster mushroom and tofu also great.

Ingredients – Serves 2

• 2 Hake Fillets 
• 1 small disk palm sugar or 50g brown sugar
• 1 tsp of Nam Pla, fish sauce
• 1 tbsp water
• 1/2 can coconut milk
• 1 1/2 tbsp soy sauce
• 1 tbsp rice vinegar 
• 1 garlic clove grated
• Grated to ginger to taste
• 1 shallot finely sliced

Garnishes:

• 1 spring onion, sliced
• 1 large red chilli, finely sliced
• Coriander, chopped
• Lime juice and zest

Method

1. Place sugar and water in a frying pan over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except fish.
2. Stir, then put the fish skin down in the sauce 
3. Adjust the heat to medium so it is simmering energetically.
4. Cook for 5 minutes depending on the thickness of the fillet then turn and remove from heat.  Grate some lime zest into the pan and then roll and squeeze in lime juice.
5. Place fish on serving plates, spoon over the sauce.
6. Garnish accordingly and serve with rice or noodles