Vietnamese Caramelised Fish with Pepper is a dish that strikes the perfect balance of sweet, peppery and rich flavours. Paired with a bowl of jasmine rice, it’s a comforting meal that always reminds me of home. Traditionally cooked in a clay pot, I’ve adapted the recipe slightly, using my cast iron Le Creuset for a modern touch.
This dish hails from the southern regions of Vietnam, where cooking tends to favour sweeter, bolder flavours. However, I’ve toned down the sweetness to strike a balance between the North’s lighter taste and the South’s richness.
The Culinary Diversity of Vietnam
Vietnam’s long, S-shaped coastline and three distinct regions – North, Central and South – have shaped its diverse culinary traditions.
- Northern Cuisine: Simple, light flavours that let the ingredients shine.
- Central Cuisine; Subtly complex, often saltier, and can be quite spicy.
- Southern Cuisine: Bold, sweet and rich flavours, often influenced by the tropical abundance of the region.
Growing up in Hanoi, I was used to the lighter Northern flavours. But as I explored Southern dishes, I fell in love with their richness, exemplified in this caramelised fish with pepper.
Ingredients you’ll need
Main ingredient
- Basa fillet: I chose basa fillets from Tesco, sourced from Vietnam. Its firm texture is perfect for this dish as it holds together well during cooking. Cod or other firm white fish can also work.
Marinade
- Fish sauce
- Brown sugar
- Minced garlic, shallot and white part of spring onions (reserve some minced garlic for later)
- A touch of oil
- Freshly cracked black pepper. This ingredient is key to the dish’s distinctive flavour. If you only have ground black pepper, it’ll work, but freshly cracked adds a strong kick and a rustic look.
Caramel sauce
- 1 tablespoon sugar (I used brown sugar)
- 50 ml cold water
Cooking oil
- 1 tablespoon olive oil or any other types of cooking oil for frying.
Step-by-step instructions
1. Marinate the fish
Cut the basa fillets into manageable pieces (I typically cut each fillet lengthwise into four pieces). Combine all marinade ingredients in a bowl, mix well, and set aside for 10-15 minutes.
2. Make the caramel sauce
- Add sugar to a saucepan over medium-high heat.
- Once the sugar begins to dissolve and turn light brown, stir to ensure an even caramelisation.
- When the sugar is golden and fully melted, carefully add the cold water and stir quickly. Turn off the heat immediately to avoid splashing.
3. Cook the fish
In a wide, flat pan, heat oil over medium-high heat. Add reserved minced garlic and fry until fragrant and golden.
Place the marinated fish pieces into the pan, searing for a couple of minutes. Be gentle – there’s no need to flip the fish to avoid breaking them.
4. Transfer to cast iron pot
To replicate the traditional clay pot style, transfer the fish gently into a cast iron pot. Add just enough water to cover the fish, bring it to a boil, then add the caramel sauce.
5. Simmer to perfection
Reduce the heat to medium and simmer for 15-20 minutes. Stir occasionally to prevent sticking but do so gently. By the end, the sauce should thicken into a beautiful dark golden glaze, coating the fish perfectly.
Serve and Enjoy
Serve the caramelised fish hot, garnished with chopped green spring onions, alongside a bowl of jasmine rice. Don’t forget to drizzle some of the rich, sweet, and savoury sauce over your rice – it’s irresistible!
These Vietnamese caramelised fish with pepper is a true crowd-pleaser. The combination of tender fish, bold caramel sauce and aromatic black pepper creates a dish that’s equal parts comforting and indulgent.
Don’t forget to explore my other delicious fish recipes here. Each on is packed with flavour and perfect for bringing variety to your meals!
Vietnamese Caramelised Fish with Pepper – A Sweet and Savoury Delight
Description
A rich and comforting Southern Vietnamese dish, caramelised fish with pepper combines tender basa fillets, a savoury-sweet caramel sauce, and bold cracked black pepper. Perfectly paired with jasmine rice, it's a flavour-packed meal that's simple to make and utterly satisfying.
Vietnamese Caramelised Fish with Pepper
Main
Marinade
Caramel Sauce
Other Ingredients
Instructions
-
Prepare the Fish
- Cut fillets into smaller pieces (e.g., 4 per fillet).
- Mix all marinade ingredients, coat the fish well, and set aside for 10-15 minutes.
-
Make the Caramel Sauce
- Heat 1 tablespoon sugar in a saucepan over medium-high heat until it melts and turns golden.
- Carefully stir in 50ml cold water. Turn off the heat and set aside.
-
Cook the Fish
- Heat oil in a wide pan. Add garlic and sauté until fragrant.
- Gently place the marinated fish in the pan, searing on one side for 2-3 minutes.
-
Simmer in Sauce
- Transfer fish to a pot or deep pan. Add enough water to cover the fish and the caramel sauce.
- Bring to a boil, then reduce heat to a medium simmer. Cook for 15-20 minutes, stirring occasionally.
-
Finish and Serve
- Let the sauce thicken to a dark, glossy glaze. Garnish with chopped green spring onions
- Serve hot with jasmine rice, drizzling the caramel sauce over the rice for added flavour.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 237.15kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2.13g11%
- Trans Fat 0.06g
- Cholesterol 68.75mg23%
- Sodium 1364.5mg57%
- Potassium 518.42mg15%
- Total Carbohydrate 13.49g5%
- Dietary Fiber 0.89g4%
- Sugars 10.55g
- Protein 20.52g42%
- Vitamin A 4.29 IU
- Vitamin C 3.28 mg
- Calcium 39.74 mg
- Iron 0.86 mg
- Vitamin D 0.25 IU
- Vitamin E 1.57 IU
- Vitamin K 20.46 mcg
- Thiamin 0.04 mg
- Riboflavin 0.12 mg
- Niacin 3.08 mg
- Vitamin B6 0.34 mg
- Folate 30.32 mcg
- Vitamin B12 3.67 mcg
- Phosphorus 272.48 mg
- Magnesium 58.28 mg
- Zinc 0.75 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Fish options: While basa fillets are ideal for their firm texture, you can substitute with cod, haddock, or any other firm white fish. Just ensure the pieces hold together during cooking.
- Caramel Sauce Tips: Keep a close eye on the caramel while it melts - it can go from golden to burnt quickly. Adding cold water will cause some bubbling and splashing, so be cautious and pour slowly.
- Black Pepper Variations: Freshly cracked pepper adds a more pronounced flavour and a rustic appearance. However, ground black pepper works fine if that's what you have.
- Clay Pot Alternative: Traditionally cooked in a clay pot, this dish works wonderfully in a cast iron or a sturdy saucepan. The key is even heat distribution.
- Balancing Flavours: If you prefer a less sweet dish, adjust the sugar in the marinade. Add more fish sauce for a saltier kick.
- Serving suggestion: This dish is best served hot with freshly steamed jasmine rice. Don't forget to pour some of the caramel sauce over the rice for an extra burst of flavour.
