Vietnamese Caramel Monkfish (Ca Caramen) Recipe

Serves/Makes: 4 – 6

Ingredients:

• 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
  Garnishing:
• 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) 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

Main Ingredient: Monkfish
Preparation Method: Pan Fried/Sauteed
Cuisine: Vietnamese