Ingredients
110 g(½ cup) -shaved palm sugar
2½ tbsp-water
125 ml(½ cup) -coconut water, approximately
2½ tbsp(50 ml) -fish sauce
1 tbsp-oyster sauce
2-cloves garlic, peeled and thinly sliced
4 cm-piece gingerr, peeled and cut into fine
1 kg -ocean trout or salmon steaks, skin on
2small fresh red chillies, thinly sliced
🍚steamed rice and steamed greens, to serve.
Instructions:
🐬Combine the palm sugar with the water in a large clay pot or deep frying pan.
🐬Cook over medium heat, without stirring, for about 3 minutes or until the sugar dissolves and the mixture is boiling.
🐬Cook for another 5-6 minutes or until it has turned medium golden brown, thickened and smells caramelised.
🐬Working quickly, remove the pan from the heat then add the coconut water and fish sauce, taking care as the mixture will spit.
🐬Add the oyster sauce, garlic, ginger and chilli, swirling the pan to combine everything, then return to the heat and simmer over medium heat for 2 minutes for flavours to develop.
🐬Add the fish to the pan in a single layer if possible, bring the caramel mixture to a simmer then cook over medium heat, turning fish once, for 5 minutes or until just cooked through.
🐬Add a little extra coconut water if the sauce reduces too quickly.
🐬Serve fish, with sauce spooned over, with steamed rice and steamed greens (and optionally, roasted peanuts).
MSS Organic Farms:
www.organicjaggery.shop
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