Caramelised lime fish

  • Yield : 2
  • Servings : 2 plates
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 30m

Caramelised lime fish

The caramelised lime fish is a very easy to make fish recipe that can be served as a salad or a main dish. Like a lot of Thai and Vietnamese dishes it has a great balance of sweet, sour, spicy and savory flavours.


Step 1

Bring to boil a liter of water and add two tea spoons of salt to the boiling water. Cook the fish fillets in the boiling water on medium heat. You will see the fish go translucent and then white. This should be done in about 5-8 minutes. Drain and set the fish aside.

Step 2

Take two dried red chillies, remove the seeds and thinly slice to use as chilli flakes. Chop up the spring onion into 1 inch pieces and roast them in a pan a tea spoon of oil till they wilt. Do not overcook as the onions will loose their fresh green color. Slice the onions and deep fry till they are golden brown. We will use these to add some crunch in the dressing.

Step 3

Now you can make the dressing. Combine the lime juice, soy sauce, fish sauce, sugar and chilly to 2 tablespoon s of stock and bring to boil. Lower the heat and reduce the liquid to a nice runny consistency. You need to stop in time else the sugar will start hardening the paste to a toffee like consistency which becomes difficult to serve.

Step 4

To serve, place the onions and coriander leaves on a plate and stack the fish pieces on it. Pour the dressing over the fish to cover it completely and dress with garlic greens and fried onions.

My Notes

1.You can use any other white fish fillets.
2. The original recipe recommends thin slices of cucumber as the salad base. I have tried this and it makes a surprisingly great salad base. Mixed green salad also works out very well.
3. You can also, pan fry the fish in 2 tablespoons of vegetable oil after patting the fillets dry to remove the moisture from them.

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