Vietnamese Caramelised Fish with Pepper – A Sweet and Savoury Delight

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!