Vietnamese caramel fish with choy sum

Vietnamese caramel fish with choy sum

(3) Rate it

  • 0:30 Prep
  • 4 Servings
  • Capable cooks

Fire up your week, and your wok, with this sweet and sticky stir-fry. Create a delicious balance of sweet, salty and sour flavours in this Asian fish dish.

Featured in
Caramel recipes, Nutrition information


  • 560ml (2 1/4 cups) water
  • 250g (1 1/4 cups) white rice
  • 55g (1/4 cup) caster sugar
  • 80ml (1/3 cup) water, extra
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 4 spring onions (shallots), thinly sliced
  • 3 garlic cloves, crushed
  • 2 long fresh red chillies, thinly sliced
  • Pinch of white pepper
  • 500g firm white fish fillets, cut into 3-4cm pieces
  • 1 bunch baby choy sum, halved crossways
  • Thinly sliced spring onions (shallots), extra, to serve
  • Thinly sliced long fresh red chilli, extra, to serve


  • Step 1
    Bring the water to the boil in a saucepan over high heat. Add the rice. Reduce heat to low. Cover and simmer for 12 minutes. Set aside, covered, for 10 minutes.
  • Step 2
    Meanwhile, heat the sugar in a non-stick frying pan over medium heat. Cook, swirling the pan occasionally, for 3 minutes or until sugar melts and caramelises. Remove from heat and stir in extra water. Place over medium heat and stir for 3-4 minutes or until caramel dissolves. Add fish sauce and lemon juice. Bring to the boil and simmer for 1-2 minutes or until thick and syrupy.
  • Step 3
    Heat oil in a wok with a lid over medium heat. Add the spring onion, garlic and chilli. Stir-fry for 2 minutes or until aromatic. Stir in caramel sauce. Season with white pepper. Bring to boil. Add fish. Simmer for 1-2 minutes or until fish turns opaque. Stir in choy sum. Cover and simmer for 2 minutes or until the fish is just cooked through and the choy sum is tender. Top with extra spring onion and chilli. Serve with rice.


  • 2065 kj


  • 7g

    Fat Total

  • 0.5g

    Saturated Fat

  • 4.5g


  • 38g


  • 71g

    Carbs (total)

All nutrition values are per serve
  • Author: Cynthia Black
  • Image credit: Al Richardson
  • Publication: Australian Good Taste



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