Vietnamese Caramel Monkfish (Ca Caramen) Recipe

Serves/Makes: 4 - 6


  • 1 1/2 pounds monkfish tail fillets, cut into chunks
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, finely chopped
  • 3 shallots, finely chopped
  • 4 tablespoons caramel syrup (see the recipe below)
  • 4 tablespoons Vietnamese fish sauce
  • 3 tablespoons water
  • 1/2 teaspoon pepper
  • 1 sprig coriander leaves
  • 2 spring onions, sliced
How to cook Vietnamese Caramel Monkfish (Ca Caramen):
  • Heat the oil in a wok, add the garlic and shallots.
  • Stir fry for 1 minute. Add the monkfish and cook, stirring carefully for 2-3 minutes or until the fish has turned white.
  • Add the caramel syrup and stir to coat the fish.
  • Add the fish sauce, water and pepper.
  • Stir and simmer gently for about 10 minutes, or until the fish is done and the sauce has slightly caramelized.
  • To serve the Vietnamese Caramel Monkfish (Ca Caramen), garnish with the coriander leaves and sliced spring onions.

Caramel Syrup (Nuoc Mau) Recipe

Caramel Syrup (Nuoc Mau) Ingredients:
  • 4 tablespoon water
  • 4 tablespoon sugar
How to cook Caramel Syrup (Nuoc Mau):
  • Put sugar and water in a small saucepan.
  • Cook and stirs frequently till the sugar turns dark brown color, and not burn.

This recipe for Vietnamese Caramel Monkfish (Ca Caramen) serves/makes: 4 - 6

The Vietnamese Caramel Monkfish (Ca Caramen) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Monkfish (more Monkfish recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Vietnamese (more Vietnamese recipes)

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