- 400 gr white fish
- 25 gr vermicelli (rice noodles)
- 1 cm fresh ginger
For caramel sauce:
- 70 gr sugar
- 1 tbsp + 30 ml water
- a few drops of lemon (optional)
- 20 ml fish sauce (or a pinch of salt)
- 3 or 4 shallots
- a pinch of black pepper
First make the caramel sauce. To do this, melt the sugar in a saucepan with one tablespoon of water on medium heat. When the sugar is melted, add a few drops of lemon and let it cook, without stirring, until it is caramelized, 3 to 5 minutes. Then, remove the saucepan from the heat and pour, carefully, the fish sauce and water.
Place the saucepan on medium heat and stir it frecuently until the caramel thickens.
Chop the shallots and add them to the saucepan along with the black pepper. Stir it, remove the saucepan from the heat and set it aside.
Chop the fish and fry it in a pan with a little oil on medium high heat for 2 minutes.
Chop the ginger and add it to the pan along with the caramel sauce. When it starts boiling, reduce the heat and let it cook for 5 minutes.
Place a pot with water on medium-high heat. When it starts boiling, add vermicelli and let them cook for 2 minutes. Then, remove them from the heat and place them in a bowl with cold water. Then, drain them and set them aside.
Serve the fish with coriander and vermicelli.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.