- 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 1Bring 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 2Meanwhile, 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 3Heat 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.
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Al Richardson
- Publication: Australian Good Taste