Caramelized Fish with Red Pepper

Caramel is one form of liquified sugar or variety of sugar. Last weekend, I had some fresh red pepper in my store and I thought of cooking something with contrast in taste. Caramelized prawn being one of the popular dishes, I thought of improvising it with fish cubes instead and add some hot flavor to it to create a magic of contrast. The result was awsome and delightful. Would it be your next dinner? Try out.


Take 350 gm of boneless fish cubes (use Barramundi or Ayre) in a bowl and add 1 egg white with 1.5 tbsp of cornflour and pinch of salt. Mix and marinate for 30 minutes in refrigerator.

Caramel sauce

In a sauce pan, take 4 tbsp of sugar with half cup of water and mix on low heat until the sugar crystals completely dissolve. Once dissolved, increase the heat to evaporate the water to some extent so that it becomes thick, sticky and light golden in color. Then remove from heat and add 1/3 cup of water again and mix well so that the sticky lumps get dissolved uniformly. Take it to high heat once more to bring the uniformity of the solution to perfection and then remove from heat and keep aside.

Deep fry

Heat up enough refined oil in wok and deep fry the fish cubes until golden brown. Soak the extra oil and keep aside.

Cook it all

Heat up 3 tbsp of refined oil in wok and add 2.5 tbsp of chopped garlic in it. Stir fry until garlic is aromatic. Then add handful of chopped spring onion and stir fry again. Then add 1 tbsp of fish sauce, slightly less than 1 tbsp of light soy sauce, 1 tbsp of apple cider vinegar followed by 1 tbsp of fresh lime juice and 4 red peppers or jalapenos cut into rings. Toss it twice to mix and then add the fish cubes to the wok. Stir fry quickly and add almost 1 tbsp of brown sugar and salt to taste. Again stir fry once and add 2 tbsp of the caramel sauce. Toss twice to mix it and then add half cup of water mixed with 1 tsp of cornflour. Add more spring onion to the wok and stir twice quickly. Take it to the serving plate and pour the remaining carmel sauce over the fish cubes. Garnish with spring onion and serve hot immediately with any hot fried rice with strong flavor like schezwan fried rice.


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